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Chestnut and Sausage Stuffing Recipe

Chestnut and Sausage Stuffing Recipe

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Ingredients

Count

Nutrition

1268

Calories

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Ingredients:

Serving

1 (1 1/4-lb) loaf country-style bread , crust discarded
1/2 lb sliced bacon , cut crosswise into 1/2-inch pieces
3 medium onions, coarsely chopped
3 celery ribs, coarsely chopped
1 lb bulk pork sausage
1 turkey liver (optional), coarsely chopped
1/4 cup cognac or other brandy
1 1/2 cups half-and-half
1 cup turkey stock or low-sodium chicken broth
2 large eggs
1 (14- to 15-oz) jar peeled cooked whole chestnuts, coarsely crumbled (3 cups)
1/4 cup coarsely chopped fresh flat-leaf parsley
1 1/2 tsp dried sage, crumbled
1 tsp dried thyme, crumbled
3/4 tsp salt
1/2 tsp black pepper

Directions:

Put oven racks in upper and lower thirds of oven and preheat oven 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 oven until completely dry, 25 to 30 minutes. Cool in pan on a rack 10 minutes. (Leave oven on.)
While bread bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to a large bowl.
Pour off and discard all but 2 tablespoons bacon fat from skillet, then sauté onions in fat over moderately high heat, stirring and scraping up brown bits, until softened, about 10 minutes. Add celery and sauté, stirring, 3 minutes, then transfer vegetables to bowl with bacon.
Cook sausage and liver (if using) in skillet, stirring and breaking up sausage with a fork, until meat is no longer pink, 8 to 10 minutes, then transfer with slotted spoon to 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 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 remaining half-and-half. Stir together stock and eggs and add to stuffing, then stir in chestnuts, herbs, salt, and pepper until combined well.
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.
Cooks' notes: ·Bread can be dried 1 week ahead and kept in a sealed plastic bag at room temperature. ·Stuffing can be assembled (but not baked) 1 day ahead and chilled, covered. Bring to room temperature before baking.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1267.97 Kcal (5309 kJ)
Calories from fat	302.88 Kcal
		% Daily Value*
Total Fat	33.65g	52%
Cholesterol	152.5mg	51%
Sodium	13912.24mg	580%
Potassium	4207.83mg	90%
Total Carbs	90.42g	30%
Sugars	5.84g	23%
Dietary Fiber	3.2g	13%
Protein	117.6g	235%
Vitamin C	28.8mg	48%
Vitamin A	0.8mg	26%
Iron	33.3mg	185%
Calcium	144.7mg	14%

Amount Per 100 g
Calories	16.72 Kcal (70 kJ)
Calories from fat	3.99 Kcal
		% Daily Value*
Total Fat	0.44g	52%
Cholesterol	2.01mg	51%
Sodium	183.45mg	580%
Potassium	55.48mg	90%
Total Carbs	1.19g	30%
Sugars	0.08g	23%
Dietary Fiber	0.04g	13%
Protein	1.55g	235%
Vitamin C	0.4mg	48%
Iron	0.4mg	185%
Calcium	1.9mg	14%

* 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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