Chestnut and Sausage Stuffing

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 other desserts. They’re available puréed, sweetened, or glazed.

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

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 casserole dish and bake, covered, for 30 minutes at 350°F. Makes 12 to 16 servings

Makes 12 — 16 servings

Allergy Warning: Contains milk and other nuts