Lucie's Chestnut Stuffing

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1/2 stick (1/4 cup) butter

2 cups peeled, cooked Italian chestnuts (roasted, boiled or jarred

1 large onion, finely chopped (1 1/2 cups)

3 small bell peppers (red, green and orange), finely chopped (1 1/2 cups)

2 ribs celery, finely chopped (1 cup)

2 14– to 16–oz. pkg. unseasoned bread cubes

1 1/2 tsp. dried sage

1 tsp. dried rosemary

1 tsp. salt

1/2 tsp. black pepper

1/4 tsp. paprika

1/3 cup finely chopped fresh parsley

2 cups vegetable broth

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