Chestnut stuffing with pork sausage

Chestnut stuffing with pork sausage
Main Ingredient: Pork

Course: Stuffings

Yield:

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Chestnut stuffing with pork sausage ingredients

  • 1 lb Fresh chestnuts
  • 2 c chicken stock
  • 1⁄2 lb Breakfast-style or sweet
  • -Italian sausage
  • 8 T 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

Cooking 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].