*  Exported from  MasterCook  *

             CHESTNUT, APPLE AND SAUSAGE STUFFING (L A TIM

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Holidays                         Poultry

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5       c            Lightly packed fresh bread
                       - cubes (about 10 slices
                       - day-old white bread)
  2       ts           Dried sage leaves
  2       ts           Salt
                       Butter
  1       lb           Chicken and apple sausages
  1                    Onion, chopped
  6       oz           Canadian bacon, chopped
  3                    Stalks celery, chopped
  1                    Green apple, cored and diced
  1       lb           Chestnuts, shelled,
                       - skins removed and chopped
  2                    Eggs, beaten
                       Formatted by Manny Rothstein

  Slice crusts off bread and cut bread into 1/2-inch
 cubes. Spread on jellyroll pan and toast in 375-degree
 oven until lightly browned, about 15 minutes, tossing
 every 5 minutes.
  Toss toasted bread cubes with sage and salt in mixing
 bowl. Drizzle with 1/2 cup melted butter and set aside.
  Remove sausage from casings and break apart. Heat 1
 tablespoon butter in large saute pan, add sausage and
 brown, breaking up in pan. Remove sausage. In same
 pan, saute onion, bacon and celery in same fat until
 onions are soft.
  Add sausage, onion mixture, apple and chestnuts to
 bread cubes and toss well to mix. Stir in beaten eggs.
  Makes 8 cups stuffing, about 16 servings.

 Each serving contains about: 263 calories 792 mg
 sodium 65 mg cholesterol 15 grams fat 21 grams
 carbohydrates 12 grams protein 0.57 gram fiber.

 From Julianne Ryan, Special to The Times, Copyright
 Los Angeles Times, November 16, 1995 From: Manny
 Rothstein Date: 11-25-95



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