Preheat oven to 350 degrees F (175 degrees C).
In large saucepan combine butter and the Maille mustard. Stir in onions and celery; cook until tender. Add water chestnuts, walnuts, parsley, poultry seasoning and pepper.
Toss with bread crumbs and drizzle with chicken broth. Place stuffing in two 3 quart casserole dishes and bake for 30 minutes.
Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille