Chestnut Dressing

2 loaves of paisano bread
2 jumbo onions diced
1/2 lb. chicken giblets
1/8 lb. chopped sage
1/8 lb. chopped tarragon
1/2 oz. chopped garlic
salt and pepper
1 lb. whole softened butter
1/2 bunches celery diced
2 1/2 lb. fresh chestnuts
1/8 lb. chopped parsley
1/8 lb. chopped chives
2 eggs
1/2 qt. chicken stock

Brush bread with butter and toast on the griddle. Chop and let dry out (several hours or overnight). Chop the giblets or pulse in a processor (clean them first). Sauté in butter and add the vegetables. Sauté until tender. Add to bread with any veg. juice. Add herbs and garlic. Season to taste. Roast chestnuts and chop (should be done ahead of time). Combine eggs with stock and add to bread mixture. Combine well. Place in pans and cover with foil. Bake until done at 165 degrees fahrenheit.