Chestnut Stuffing with Pork Sausage

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.