A different stuffing for the bird

Have been away for a while, focusing on other things and looking for a few interesting ideas to pursue.  However, now that I am back, I have a good one.  This is something I put together last night while preparing for the family Thanksgiving get together.  It takes a bit of work, but I think it is worth the effort.  This is best when prepared a day or 2 in advance.  Reheat (microwave) in a covered container before serving.

Holiday stuffing (for chicken, duck turkey or pork)

1 package of Sage or Herb stuffing (I used Brownberry Sage)
2 cups of fresh golden raisins
2 cups of chopped granny smith apples
1 bosc pear
1 stick of butter
1 1/2 cups of water
1/2 cup of chopped white onion
1 cup of chopped celery
1 cup of chopped chestnuts
1 tablespoon of raw/brown sugar
1 cup of amontillado sherry
1 cup of water

1. Chestnuts
1. Place chestnuts in a pot of water.
2. Bring to a boil.
3. Let Simmer for 30 minutes
4. Shell
1. Cut a cross in the flat side with a sharp knife
2. Peel shells and skins
3. Don't worry if they crumble
4. Place pieces in a bowl
5. If you have trouble removing the skins, place in boiling water for another 15 minutes.
2. Chop onion
3. Chop celery
4. In a good sized pot (1-2 qt) add:
1. Butter
2. 1 1/2 cup of water
3. Celery
4. Onion
5. Chestnuts
6. Sugar
7. Sherry
5. Cover and bring to a boil
6. Let simmer 30 minutes
7. Remove from heat and and 1 cup of water
8. In a large casserole add:
1. Stuffing
2. Apples
3. Pear
4. Raisins
9. Mix with a large spoon
10. Add the mixture from the pot, distributing it as uniformly as possible.
11. Toss the stuffing with a large spoon to mix it up a bit.
12. Cover.
13. Preheat oven to 350.
14. Bake covered for 2 hours.  You will know it is done when you catch the amazing scent of the sherry and chestnuts filling the house.

Enjoy!