Chestnut stuffing with pork sausage

1. Peeli the chestnuts and cut each into quarters.
2. Gently simmer the chestnuts in the stock in a saucepan over medium heat for 10 minutes, or until tender.
3. crumble the sausage and brown it in a frying pan over medium heat.
4. 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.
5. Stiri in the bread cubes, cooked sausage, cooked chestnuts, half of the stock, and salt and pepper to taste.
6. Add stock as necessary; the stuffing should be moist but not soggy.
7. spoon the stuffing into a buttered baking dish; cover with foil and bake in a 350f oven for 15 minutes, or until thoroughly heated.
8. Alternatively, spoon the stuffing into the cavity of a capon or turkey.
9. 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.
10. [the washington post; january 9, 1991].