| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | American | Poultry | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Chestnuts, peeled |
| 1/2 | c | Chicken stock |
| 1/2 | c | Brandy |
| 3 | Whole shallots, chopped | |
| 2 | T | Butter |
| 1/2 | lb | Sausage meat |
| 1/2 | t | Dried thyme |
| 1/2 | t | Sage |
| 2 | T | Fresh parsley, chopped |
| 1/4 | t | Dried marjoram |
| 3 | c | Dried bread, cubed |
INSTRUCTIONS
Place chestnuts in a saucepan with chicken stock and brandy. Bring to a boil and simmer 30-40 minutes. Saute shallots in butter. Add sausage meat and cook 5 minutes, stirring with a fork to separate sausage crumbs. Coarsely chop half the chestnuts and grind the other half. Combine all ingredients and mix well, adding more stock or brandy to moisten the stuffing. Recipe By : Elizabeth Powell From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“God is humble”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 557
Calories From Fat: 117
Total Fat: 13g
Cholesterol: 40.6mg
Sodium: 709.6mg
Potassium: 992mg
Carbohydrates: 78.1g
Fiber: 3.5g
Sugar: 5.1g
Protein: 22.3g