Place chestnuts in a saucepan with chicken stock and brandy. Bring to a boil and simmer 30-40 minutes. Saute shallots in butter. Add sausage meat and cook 5 minutes, stirring with a fork to separate sausage crumbs. Coarsely chop half the chestnuts and grind the other half. Combine all ingredients and mix well, adding more stock or brandy to moisten the stuffing. Recipe By : Elizabeth Powell From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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