Tennessee Country Sausage Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe goes with Festive Roast Chicken With Tennessee Country Sausage Stuffing Ingredients:
1 pound raw chestnuts |
1 tablespoon butter or margarine |
3/4 cup chicken broth |
1 tablespoon madeira or other dry red wine |
1/4 pound tennessee smoked country sausage |
2 medium onions, chopped |
3/4 cup chopped celery |
3 cups soft breadcrumbs |
1/2 teaspoon dried whole thyme |
1/2 teaspoon salt |
1/4 teaspoon rubbed sage |
1/8 teaspoon pepper |
2 tablespoons chopped fresh parsley |
Directions:
1. Place chestnuts and water to cover in a medium sauce pan; bring to a boil. Reduce heat to medium, and cook 10 to 15 minutes. Remove 3 or 4 chestnuts from water; immediately cut each chestnut in half, and remove outer shell and inner skin. Repeat procedure with remaining chestnuts; discard cooking liquid.
2. Place chestnuts in a medium-size Dutch oven; add butter, broth, and wine. Cook over low heat for 35 minutes or until liquid is absorbed.
3. Brown sausage in a heavy skillet; remove sausage to drain, reserving drippings in skillet. Add onion and celery to skillet; sauté until tender. Add sausage, sautéed vegetables, and remaining ingredients to chestnut mixture in Dutch oven; stir until well blended.
4. Stuff chicken; place any remaining stuffing in a lightly greased 1-quart casserole. Bake at 325° for 30 minutes or until thoroughly heated.
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