*  Exported from  MasterCook  *

                   CHESTNUT STUFFING WITH PORK SAUSAGE

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Nuts                             Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Fresh chestnuts
   2       c            Chicken stock
     1/2   lb           Breakfast-style or sweet
                        -Italian sausage
   8       tb           Butter
   3                    Stalks celery, finely
                        -chopped
   2       oz           Prosciutto ham, finely
                        -chopped
   2       c            Bread cubes, lightly toasted
                        -on a baking sheet
                        -in the oven
                        -Salt and freshly ground
                        -black pepper, to taste

  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 350F oven for 15 minutes, or
  until thoroughly heated. Alternatively, spoon the
  stuffing into the cavity of a capon or turkey.
  
  Nutrient Value per Serving: 321 Calories, 14 g Fat, 6
  g Saturated Fat, 12 g Protein, 36 g Carbohydrate, 34
  mg Cholesterol, 572 mg Sodium.
  
  [The Washington Post; January 9, 1991]
 


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