Chestnut Stuffing with Pork Sausage

1. 1

   Peel the chestnuts and cut each into quarters.

2. 2

   Gently simmer the chestnuts in the stock in a saucepan over medium heat for 10 minutes, or until tender.

3. 3

   Crumble the sausage and brown it in a frying pan over medium heat.

4. 4

   Transfer the sausage to a colander to drain off the fat.

5. 5

   Melt the butter in the sausage pan.

6. 6

   Cook the celery over low heat for 5 minutes, or until tender, adding the ham after 3 minutes.

7. 7

   Stir in the bread cubes, cooked sausage, cooked chestnuts, half of the stock, and salt and pepper to taste.

8. 8

   Add stock as necessary; the stuffing should be moist but not soggy.

9. 9

   Spoon the stuffing into a buttered baking dish; cover with foil and bake in a 350F (180C) F oven for 15 minutes, or until thoroughly heated.

10. 10

    Alternatively, spoon the stuffing into the cavity of a capon or turkey.

* Per serving · 4 servings · Values may vary.

No additional tips available.