Chestnut and Sausage Stuffing Recipe

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Ingredients:

Serving

1 loaf country bread , crust discarded
1/2 lb bacon , cut crosswise into 1/2 inch pieces
3 medium onions, coarsely chopped
3 celery ribs
1 lb pork sausage
1/4 cup cognac
1 1/2 cups half-and-half
1 cup turkey stock
2 large eggs
1 (14 oz) jar peeled cooked whole chestnuts, coarsely crumbled
1/4 cup flat leaf parsley, coarsely chopped
1 1/2 tsp dried sage, crumbled
1 tsp dried thyme
3/4 tsp salt
1/2 tsp black pepper

Directions:

Put oven racks in upper and lower thirds of oven and preheat to 350°F Butter a 2 1/2 to 3 quart shallow baking dish.
Spread bread cubes in a large shallow baking pan (1 inch deep) and bake in lower third of the oven until completely dry. Cool in pan on a rack for 10 minutes. Leave oven on.
While the bread bakes, cook the bacon until crisp, about 10 minutes, then transfer with a slotted spoon to a large bowl.
Pour off and discard all but 2 tablespoons of bacon fat from the skillet, then saute onions in the fat over moderately high heat, stirring and scraping up any brown bits, until the onions are softened, about 10 minutes. Add celery and saute, stirring, 3 minutes. Transfer onion and celery to the bowl with the bacon.
Cook sausage in skillet, stirring and breaking up sausage, until meat is no longer pink, 8 to 10 minutes, then transfer sausage with a slotted spoon to the onion mixture.
Pour off any remaining fat from skillet. Add Cognac (off heat), then deglaze skillet by simmering over moderate heat, stirring and scraping up any brown bits, 1 minute, and add to the onion sausage mixture.
Increase oven temperature to 375°F.
Soak bread cubes in half and half in a bowl, tossing frequently, until liquid is absorbed, about 15 minutes. Gently squeeze excess liquid from bread, then stir bread into sausage mixture, discarding the excess half and half. Stir together stock and eggs and add to stuffing, then stir in chestnuts, herbs, salt and pepper until well combined.
Transfer stuffing to baking dish and cover with foil, then bake in upper third of oven 20 minutes. Remove foil and bake until top is crisp, about 20 minutes more.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	804.83 Kcal (3370 kJ)
Calories from fat	240.64 Kcal
		% Daily Value*
Total Fat	26.74g	41%
Cholesterol	98.25mg	33%
Sodium	10833.58mg	451%
Potassium	3061.96mg	65%
Total Carbs	30.67g	10%
Sugars	1.72g	7%
Dietary Fiber	1.2g	5%
Protein	83.83g	168%
Vitamin C	6.8mg	11%
Iron	24.6mg	137%
Calcium	71mg	7%

Amount Per 100 g
Calories	13.47 Kcal (56 kJ)
Calories from fat	4.03 Kcal
		% Daily Value*
Total Fat	0.45g	41%
Cholesterol	1.64mg	33%
Sodium	181.34mg	451%
Potassium	51.25mg	65%
Total Carbs	0.51g	10%
Sugars	0.03g	7%
Dietary Fiber	0.02g	5%
Protein	1.4g	168%
Vitamin C	0.1mg	11%
Iron	0.4mg	137%
Calcium	1.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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