Don't miss another issue…      Subscribe

Chestnut Stuffing with Pork Sausage

 

41

Yield

8

servings

Prep

15

min

Cook

35

min

Ready

1

hrs

Trans-fat Free
 

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 25072% of calories 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?

 

Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed