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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]
How To make Chestnut Stuffing with Pork Sausage's Videos
Sausage & Chestnut Stuffing on an Aga Range Cooker
Savoury, but with a hint of sweetness, this stuffing is the perfect accompaniment for pork, beef or whichever bird you might wish to roast. It’s also wonderful on it’s own. The question is, will the stuffing survive the trip from the kitchen to the table without being mysteriously nibbled?
You can find the full recipe on our website now:
Equipment needed for this recipe:
Non-Stick Saucepan:
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Non-Stick Liner:
Half-Oven Roasting Rack:
The Perfect Stuffing Recipe
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Savisto Christmas: Stuffing Recipe | How to Make Sausage & Sage Stuffing
Sunday lunch, Christmas dinner, in a sandwich, heck, even as a meal on its own – this sausage and sage stuffing belongs in your life.
What you need:
400g sausage meat
2 onions, sliced and diced
1 small Bramley apple, sliced and diced
25g butter
1 handful of sage leaves
140g granary bread
14 rashers of bacon (or enough to line a loaf tin)
What you need to do:
1. Fry the sliced onion in the butter for a few minutes and add in the sliced apple. Cook for 5-6 minutes, stirring regularly until soft.
2. Grease a loaf tin and cover the sides and base with bacon.
3. Mix the apples and onion together in a bowl with the remaining ingredients and work them through with your hands so that everything combines.
5. Pack the meat mixture into the loaf tin and cover with bacon. Top with sage leaves and cook for 30-40 minutes at 180°C/350°F/Gas 4.
If you’re using the meat to make stuffing balls, reduce the cooking time to 10-20 minutes (depending on size).
6. Tuck in!
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How to cook Pork & chestnut stuffing | Christmas stuffing
This is a delicious recipe. I will show you start to finish on how to make this pork and chestnut Christmas stuffing. This is a easy stuffing that you will love.
Ingredients:
1 packet of stuffing mix of choice
1 packet of pork sausage meat
1 packet of chestnuts
Half a onion
Paprika
All purpose powder
Worcester sauce
Tomato purée
Dried Apricots
1-2 eggs
Sausage and Chestnut Stuffing Recipe | Chef
FULL RECIPE: watchnext.it/16stuffingrecipe
What's a Thanksgiving turkey without stuffing? Make the world's best stuffing for Thanksgiving 2016.
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Sausage Stuffing
Gone are the days of pale, pasty stuffings inside overcooked turkeys and chickens. Say hello to the Stuffing of your dreams! Juicy on the inside, crunchy on top, loaded with sausage, apple, pecans and the perfume of fresh herbs. An incredible combo of flavour and textures!
It's begging to be piled high next to your Thanksgiving and Christmas turkey, then drowned in gravy. Do not deprive yourself!