1. Prepare the chestnuts for stuffing trying to keep them whole or in the largest pieces possible. 
2. Sauté the onion in 3 tablespoons of PARVE margarine until soft.
3. Add the liver and brown.
4. Stir in parve creamer.
5. Bring to a boil and add the chestnuts.
6. Cook for 1 minute and add pine nuts, raisins, cinnamon, 1 tablespoon of PARVE margarine, salt, pepper, parsley, and the bread crumbs.
7. Stir to combine well.
8. Place stuffing inside the turkey / chicken and place in oven for the correct time to cook bird. 

YIELDS: approximately 5 cups.

CHEF'S NOTE: Calculate 1/2 to 3/4 cup of stuffing per pound of bird.   The above recipe should be adequate for a 7-10 pound turkey or chicken.