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Ingredientes
- 1 lb Fresh chestnuts
- 2 c. Chicken stock
- 1/2 lb Breakfast-style or possibly sweet Italian sausage
- 8 Tbsp. Butter
- 3 stalk celery, finely minced
- 2 ounce Prosciutto ham, finely minced
- 2 c. Bread cubes, lightly toasted on a baking sheet in the oven Salt and freshly grnd black pepper, to taste
Direcciones
- Peel the chestnuts and cut each into quarters. Gently simmer the chestnuts in the stock in a saucepan over medium heat for 10 min, or possibly till 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.
- Heat the butter in the sausage pan. Cook the celery over low heat for 5 min, or possibly till tender, adding the ham after 3 min. Stir in the bread cubes, cooked sausage, cooked chestnuts, half of the stock, and salt and pepper to taste. Add in 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 min, or possibly till thoroughly heated. Alternatively, spoon the stuffing into the cavity of a capon or possibly turkey.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 8 servings | |
| Calories 485 | |
| Calories from Fat 220 | 45% |
| Total Fat 24.74g | 31% |
| Saturated Fat 11.59g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 685mg | 29% |
| Potassium 500mg | 14% |
| Total Carbs 54.14g | 14% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.31g | 1% |
| Protein 11.39g | 18% |
