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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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Ingredients
700g / 1½lb of a sausage of your choice; I’m using pork
170g / 6oz dried Sage and onion stuffing mix
80g / 3oz Butter
400g / mls / 14oz chicken; beef; or vegetable stock
Salt and pepper to taste
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This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Thank You.
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Blue creek trail By Dan Lebowitz
Ibiza Dream by Chris Haugen
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It's begging to be piled high next to your Thanksgiving and Christmas turkey, then drowned in gravy. Do not deprive yourself!
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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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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
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