Chestnut Stuffing with Pork Sausage
hot italian sausages
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.
Alternatively, spoon the stuffing into the cavity of a capon or turkey.