2 onions, chopped
4 celery stalks, chopped
3 Tbs snipped fresh parsley
1 tsp poultry seasoning
1/4 tsp pepper
2 Tbs butter
3 cups canned peeled chestnuts, drained, and coarsely chopped
6 cups bread cubes
1/2 cup saltine cracker crumbs
1 cup raisins
1 cup apple juice
1/4 cup skim milk
1 egg

Saute onions, celery, parsley, poultry seasoning and pepper with butter in a nonstick skillet over medium-high heat until vegetables are tender, 4 to 5 minutes. Remove from heat.
Mix vegetables, chestnuts, bread, crackers, raisins, juice, milk and egg in a bowl.
Coat a 9- by 13-inch baking pan with nonstick spray. Spoon stuffing into pan. Cover with foil. Bake at 325 degrees F until heated through, about 45 minutes.