*  Exported from  MasterCook  *

                  CHESTNUT STUFFING WITH PORK SAUSAGE

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

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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

 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]



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