Chestnut Stuffing With Pork Sausage
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Italian | Nuts, Poultry, Sausages, Stuffings | 8 | Servings |
INGREDIENTS
| 1 | lb | Fresh chestnuts |
| 2 | c | Chicken stock |
| 1/2 | lb | Breakfast-style or sweet |
| Italian sausage | ||
| 8 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 574
Calories From Fat: 351
Total Fat: 39.3g
Cholesterol: 91mg
Sodium: 1257.1mg
Potassium: 623.8mg
Carbohydrates: 35.6g
Fiber: 5.1g
Sugar: 4.6g
Protein: 20.6g