Chestnut and Sausage Stuffing

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Widely used in European cooking, chestnuts are the only nut that must be cooked before eating. They are starchy and sweet and are used as a garnish or in vegetable dishes, poultry stuffing and soups. Chestnuts are also used in cakes and some desserts. They're available puréed, sweetened, or glazed.

Ingredients:

• 12 oz bulk sausage
• 2 lbs chestnuts, (canned or fresh roasted), finely chopped
• 3 or 4 large shallots, finely chopped
• 1/2 tsp dried thyme
• Salt and Pepper
• 2 Tbsp Cognac or brandy
• 1/4 cup butter, cut into small pieces

Directions:

Cook sausage until all traces of pink disappear. Drain fat from sausage and combine sausage with remaining ingredients. Place in bird cavity and roast, or place in a casserole dish and bake, covered, for 30 minutes at 350 degrees F.

Makes 12-16 servings