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Chestnut Stuffing with Pork Sausage

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Recipe

 

Yield

8 servings

Prep

15 min

Cook

35 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 pound chestnuts
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2 cups chicken broth
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½ pound hot italian sausages
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8 tablespoons butter
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3 each celery stalks
chopped
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2 ounces prosciutto
chopped
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2 cups, cubed bread
toasted
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Ingredients

Amount Measure Ingredient Features
453.6 g chestnuts
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473 ml chicken broth
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226.8 g hot italian sausages
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1.2E+2 ml butter
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3 each celery stalks
chopped
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57.8 ml/g prosciutto
chopped
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2 cups, cubed bread
toasted
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Directions

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 350℉ (180℃) F oven for 15 minutes, or until thoroughly heated.

Alternatively, spoon the stuffing into the cavity of a capon or turkey.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 25072% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 525mg 22%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 15g
Vitamin A 9% Vitamin C 2%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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