| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Italian | Stuffings, Nuts, Sausages, Poultry | 8 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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