Sausage, Chestnut and Fig Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve this stuffing alongside your Christmas turkey, ham, goose or duck. Add an extra dose of chestnuts to your meal by offering the Brussels Sprouts with Chestnuts and Bacon. Ingredients:
8 ounces mild italian sausages, casings removed |
3 large shallots, chopped |
2 celery stalks, chopped |
6 ounces dried calimyrna figs, chopped |
1 cup canned low-salt chicken broth |
3 tablespoons brandy |
1/2 teaspoon dried thyme |
4 cups very coarsely ground fresh breadcrumbs made from about 8 ounces crustless french bread |
1‟ cups peeled roasted chestnuts (about 12 ounces) or jarred chestnuts (about 8 ounces), coarsely chopped |
Directions:
1. Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Sauté sausage in heavy large skillet over medium-high heat until brown and cooked through, breaking into small pieces with back of fork, about 5 minutes. Add chopped shallots and celery to skillet and sauté 5 minutes. Stir in figs, 1/2 cup chicken broth, brandy and thyme and bring to boil. Reduce heat, cover and simmer until figs are tender, about 5 minutes.
2. Mix 4 cups breadcrumbs, chestnuts and sausage mixture in large bowl. Stir in remaining § cup chicken broth. Season to taste with salt and pepper. Transfer stuffing to prepared baking dish. Cover baking dish with foil. Bake stuffing 25 minutes. Remove foil; bake stuffing until top begins to brown, about 10 minutes longer.
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