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Saturday, July 19, 2008

Recipe: Sausage & Chestnut Stuffing

Makes 5 cups

2 C braised chestnuts
4 T butter
1 small onion, chopped
1 lb sausage meat
1 t thyme, crumbled
½ t freshly ground pepper
1 T minced parsley
2 C freshly made bread crumbs
Salt to taste

Cut the chestnuts into quarters. Melt the butter in a skillet, add the onion, and cook, stirring often, over medium heat until soft. Scrape into a bowl and mix with the chestnuts. Cook the sausage in the skillet, crumbling it into tiny bits until it is brown. Add the sausage, with some of its fat, to the chestnut mixture with the thyme, pepper, parsley, bread crumbs, and salt.

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