Chestnut Stuffing with Pork Sausage
Yield
8 servingsPrep
15 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chestnuts
|
|
| 473 | ml |
chicken broth
|
|
| 226.8 | g |
hot italian sausages
|
|
| 1.2E+2 | ml |
butter
|
|
| 3 | each |
celery stalks
chopped |
|
| 57.8 | ml/g |
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.
