Chestnut stuffing with pork sausage
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh chestnuts |
| 2 | cups | Chicken stock |
| ½ | pounds | Breakfast-style or sweet Italian sausage |
| 8 | tablespoons | Butter |
| 3 | Stalks celery, finely chopped | |
| 2 | ounces | Prosciutto ham, finely chopped |
| 2 | cups | Bread cubes, lightly toasted on a baking sheet |
Directions
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 350 F 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]