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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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Sausage Pear Stuffing - Martha Stewart
Firm pears such as Bosc or Anjou stand up well to baking and make a delicious foil for Italian sausage in this sweet-and-savory stuffing.
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Jamie's Perfect Christmas Stuffing
Check out Jamie's favourite stuffing recipe -- perfect for Christmas Turkey. Made with diced pork shoulder, smoked bacon, sage, nutmeg and chesnuts, it can be baked in a separate dish or in your turkey. Simply scrumpcious!
How do you like to make your stuffing? We'd love to hear your ideas so please share them with us in the comments box below!
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Jamie's Best Ever Christmas first aired on Channel 4 in December 2010. If you're watching from the UK you can see the full episode here
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The Perfect Stuffing Recipe
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Sausage and Chestnut Stuffing | Easy Recipe
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
How To Make Chestnut Stuffing
A perfect stuffing for Thanksgiving, this special recipe promises to make this favourite companion to the holiday turkey a great hit! Devour our Chestnut Stuffing recipe.
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