Name: Chestnut Stuffing with Pork Sausage
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

In Romans 3:23 we read, “For all have sinned and fall short of the glory of God.” Everyone experiences guilt because everyone is guilty of violating God’s law. James 2:10 says, “For whoever keeps the whole law and yet stumbles in one point, he has become guilty of all.” Everyone deserves God’s just condemnation in hell. But God in His love and mercy sent us a Redeemer. He sent us One that would take our sins upon Himself. He sent us Jesus Christ. And after receiving our sins, the Father spent His wrath upon Him. The punishment for all our sins was received by Him. Thus with the penalty of sin now taken away for those in Christ, we can receive a full pardon for our sins. Remove our sins from God’s presence in Christ and naturally you remove the guilt as well.

Randy Smith

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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