Chestnut Stuffing With Pork Sausage

* Exported from MasterCook *

CHESTNUT STUFFING WITH PORK SAUSAGE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Nuts Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Fresh chestnuts
2 c Chicken stock
1/2 lb Breakfast-style or sweet
-Italian sausage
8 tb Butter
3 Stalks celery, finely
-chopped
2 oz Prosciutto ham, finely
-chopped
2 c Bread cubes, lightly toasted
-on a baking sheet
-in the oven
-Salt and freshly ground
-black pepper, to taste

Peel the chestnuts and cut each into quarters. Gently
simmer the chestnuts in the stock in a saucepan over
medium heat for 10 minutes, or until tender.

Crumble the sausage and brown it in a frying pan over
medium heat. Transfer the sausage to a colander to
drain off the fat.

Melt the butter in the sausage pan. Cook the celery
over low heat for 5 minutes, or until tender, adding
the ham after 3 minutes. Stir in the bread cubes,
cooked sausage, cooked chestnuts, half of the stock,
and salt and pepper to taste. Add stock as necessary;
the stuffing should be moist but not soggy.

Spoon the stuffing into a buttered baking dish; cover
with foil and bake in a 350F oven for 15 minutes, or
until thoroughly heated. Alternatively, spoon the
stuffing into the cavity of a capon or turkey.

Nutrient Value per Serving: 321 Calories, 14 g Fat, 6
g Saturated Fat, 12 g Protein, 36 g Carbohydrate, 34
mg Cholesterol, 572 mg Sodium.

[The Washington Post; January 9, 1991]



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