Chestnut Stuffing With Pork Sausage

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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) ---------------------------------------------- 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