Recipe - Chestnut Stuffing With Pork Sausage

1 pound Fresh chestnuts
2 cup Chicken stock
One half pound Breakfaststyle or sweet
Italian sausage
8 tablespoon Butter
3 Stalks celery, finely
chopped
2 ounce Prosciutto ham, finely
chopped
2 cup Bread cubes, lightly toasted
on a baking sheet
in the oven
Salt and freshly ground
black pepper, to taste

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