Mine is my stuffing/dressing -- I make an effort to go to Asian markets to get fresh water chestnuts for it. It's a pain driving/parking/searching and then peeling that barky stuff off and slicing them BUT it's so much better in the stuffing than canned. They stay crunchy. I also add toasted almond slivers (not slices) and chunks of peeled apple (on top of sauteed onion, celery and lots of parsley, Bell's, chopped fresh sage.
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