Chestnut stuffing with pork sausage

 
                    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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