Nutritional information for fresh chestnuts
Chestnut and Sausage Stuffing
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.