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How To make Chestnut Stuffing with Pork Sausage
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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How to Make Ina's Sausage and Herb Stuffing | Barefoot Contessa | Food Network
Ina cooks her sausage, apple and herb stuffing outside the turkey!
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Sausage and Herb Stuffing
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 22 min
Prep: 25 min
Cook: 57 min
Yield: 8 to 10 servings
Ingredients
16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries
Directions
Preheat the oven to 300 degrees F.
Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
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How to Make Ina's Sausage and Herb Stuffing | Food Network
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Sausage and Chestnut Stuffing
#sausagestuffing #Christmasstuffing
Americans wait an entire year for Thanksgiving just so they can sink their teeth into stuffing, this sacred dish is normally reserved for the fourth Thursday in November. While, in Europe, traditions are deeper, and specific dishes are carved into the holiday seasons at a national level.
In England, families eat turkey on Christmas day, followed by Christmas pudding and minced pies with brandy butter and brandy sauce. A French Christmas is not complete without a Buche de Noel or in Scotland you need to have the traditional Clootie Dumpling.
Each nation has its own take on this special time of year.
We love this sausage stuffing because it incorporates the essence of Christmas. With its citrus tones and sweet earthly flavour from the DELICIOUS chestnuts, and the TASTY hit of honey, this goes down really well with your juicy roast turkey.
Easy and quick to make, we are sure you’ll agree with us just how GOOD this dish is.
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Serves 6
• 400g chicken/pork sausage meat
• 100g roasted chestnuts (shelled)
• 40g dried breadcrumbs
• 30g butter
(10g for onions, 10g for chestnuts and the
remaining for greasing paper)
• 1 tbsp honey
• 1 brown onion
• 1 clove of garlic
• zest of 1 orange
• 10 cracks of black pepper
Chapters
• 0:00 Into
• 0:12 Prepare Sausage Meat
• 0:30 Chop Onion
• 0:46 Mince Garlic
• 0:55 Cook Onion
• 1:12 Glaze Chestnuts
• 1:35 Preparation of the Chestnuts
• 1:41 Assemble Ingredients
• 2:10 Preparation For Cooking
• 3:09 End Result
Thanksgiving Stuffing with Roasted Chestnuts and Spicy Sausage
Today I would like to share with you a Thanksgiving Stuffing with Roasted Chestnuts and Spicy Sausage recipe.
Written recipe:
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Chili Chestnut Stuffing With Sausage
Our chili chestnut stuffing with sausage recipe is perfect for the holiday, but don't overlook it any time of the year! It's just as tasty as a steak side in spring as it is a turkey or ham staple.
See the full recipe here: