Chestnut Stuffing with Pork Sausage

Ready in 1 hour

Top-ranked recipe named "Chestnut Stuffing with Pork Sausage"

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Try this Chestnut Stuffing with Pork Sausage recipe, or contribute your own. "Nuts" and "Stuffings" are two tags used to describe Chestnut Stuffing with Pork Sausage.


Ingredients

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3 Stalks celery; finely
2 c Chicken Stock
2 oz Prosciutto ham; finely
1/2 lb Breakfast-style sausage; or sweet
8 tb Butter
2 c Bread cubes; lightly toasted
1 lb Fresh chestnuts

Original recipe makes 8

Servings  

Preparation

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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