Chestnut and Watercress Stuffing
Chestnuts are a traditional stuffing ingredient and can usually be found fresh in November.
To peel a fresh chestnut, score the flat side with an "X." Simmer the chestnuts in water, or roast at 350 degrees, until shells begin to curl. Using a paring knife, remove shells and skins while chestnuts are hot.
If baking outside the turkey, heat the oven to 400 degrees. Add 1/3 cup chicken stock, and place in a 9-by-13-inch buttered baking pan. Bake until it's crusty and golden on top, about 30 minutes.