Chestnut stuffing with pork sausage
Yield: 8 Servings
Ingredients:
- 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
Instructions:
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]
