Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Fresh chestnuts -chopped
2 c Chicken stock 2 oz Prosciutto ham, finely
1/2 lb Breakfast-style or sweet -chopped
-Italian sausage 2 c Bread cubes, lightly toasted
8 tb Butter -on a baking sheet
3 Stalks celery, finely

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 350 F 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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