CHESTNUT STUFFING WITH PORK SAUSAGE

      Title: CHESTNUT STUFFING WITH PORK SAUSAGE
  Categories: Stuffings, Nuts, Sausages, Poultry
       Yield: 8 Servings
  
       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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