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Chestnut and Sausage Stuffing


Prepare with your choice of 3 products, fresh, frozen peeled or slices.
  • 1 pound frozen CGI chestnuts (thawed) or fresh or 6-8 oz rehydrated CGI chestnut "Slices"
  • 1 cup milk
  • 1 pound bulk pork sausage
  • 4 cups fresh bread crumbs
  • 4 medium shallots or 2 small, mild onions, finely chopped
  • 1 garlic clove, finely chopped
  • 1/4 cup finely chopped fresh parsley
  • 1 Tablespoon brandy
  • 1 teaspoon sea salt
  • 1/2 – 1 cup reserved liquid (or other stock), to moisten
  • Black pepper
  • Ground mace or nutmeg
Thaw frozen CGI chestnuts in refrigerator overnight, or score and boil fresh for 5-7 minutes (removing shell and pellicle), or use desired amount of rehydrated "Slices" (see instructions on bag). Reserve cooking liquid.

Simmer prepared chestnuts in milk for 8-10 minutes until tender. Meanwhile, heat the oil in a frying pan and brown the sausage.

Drain the chestnuts, reserving the milk, and allow to cool. Chop the chestnuts coarsely and combine with the sausage in bowl. Add the shallots or onions, garlic, parsley, brandy, sea salt, and reserved milk and/or reserved liquid until it reaches the desired consistency.

Pack the stuffing loosely in the neck and body cavity of a 10–12 pound bird. Alternately, preheat an oven to 325 ûF and bake the stuffing in a greased, covered casserole dish for 30 minutes.

Makes 5 Cups (enough to stuff a 10–12 pound bird) Preparation time: 10–15 minutes, plus preparing the chestnuts

Cooking time: 10 minutes if using as a stuffing in a bird or 30 minutes if baked separately.
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