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
A Message from our Provider:
“Jesus: to know him is to love him”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!