Chestnut Stuffing with Pork Sausage
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Ingredients
1 | pound |
chestnuts
|
|
2 | cups |
chicken broth
|
|
½ | pound |
hot italian sausages
|
|
8 | tablespoons |
butter
|
|
3 | each |
celery stalks
chopped |
|
2 | ounces |
prosciutto
chopped |
* |
2 | cups, cubed |
bread
toasted |
* |
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.
Nutrition Facts
Serving Size 174g (6.1 oz)