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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|Serving Size: 1 Serving (254g)|
|Recipe Makes: 8|
|Calories from Fat: 237 (55%)|
|Amt Per Serving||% DV|
|Total Fat 26.3g||35 %|
|Saturated Fat 12.3g||62 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 61.4mg||19 %|
|Sodium 588.6mg||20 %|
|Potassium 557.1mg||15 %|
|Total Carbohydrate 37.5g||11 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 32.4g|
|Protein 11.3g||16 %|
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Calories per serving: 433
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