Chestnut, Apple and Sausage Stuffing

Title:
Chestnut, Apple and Sausage Stuffing

Yield:
8 Servings

Categories:
Holidays,
Publication,
Stuffings,
Poultry




Ingredients:





     5 c  Lightly packed fresh bread


          - cubes (about 10 slices


          - day-old white bread)


     2 ts Dried sage leaves


     2 ts Salt


          Butter


     1 lb Chicken and apple sausages


     1    Onion, chopped


     6 oz Canadian bacon, chopped


     3    Stalks celery, chopped


     1    Green apple, cored and diced


     1 lb Chestnuts, shelled,


          - skins removed and chopped


     2    Eggs, beaten


          Formatted by Manny Rothstein






  Slice crusts off bread and cut bread into 1/2-inch cubes. Spread on


 jellyroll pan and toast in 375-degree oven until lightly browned, about 15


 minutes, tossing every 5 minutes.


  Toss toasted bread cubes with sage and salt in mixing bowl. Drizzle with


 1/2 cup melted butter and set aside.


  Remove sausage from casings and break apart. Heat 1 tablespoon butter in


 large saute pan, add sausage and brown, breaking up in pan. Remove sausage.


 In same pan, saute onion, bacon and celery in same fat until onions are


 soft.


  Add sausage, onion mixture, apple and chestnuts to bread cubes and toss


 well to mix. Stir in beaten eggs.


  Makes 8 cups stuffing, about 16 servings.


 


 Each serving contains about: 263 calories 792 mg sodium 65 mg cholesterol


 15 grams fat 21 grams carbohydrates 12 grams protein 0.57 gram fiber.


 


 From Julianne Ryan, Special to The Times, Copyright Los Angeles Times,


 November 16, 1995 From: Manny Rothstein Date: 11-25-95


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini