by Linda Rosso
Linda Rosso's Notes:
Expand1/2 pound chesnuts (yields 1 cup boiled) Ask a question about this ingredient
1/2 pound sausage meat (removed from casings) Ask a question about this ingredient
1/4 cup minced onions Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1/2 cup hot water Ask a question about this ingredient
1 teaspoon dried sage Ask a question about this ingredient
1 1/2 teaspoon salt Ask a question about this ingredient
1/8 teaspoon pepper Ask a question about this ingredient
2 cups lightly packed crumb, from toasted bread Ask a question about this ingredient
Wash chesnuts and make a slit through shell on both sides of the chesnut.
Ask a question about this stepBake in 500 F oven for 15 minutes.
Ask a question about this stepRemove shell and skin, put chesnuts in a pan with salted water to cover and boil for 20 minutes. Dry and chop medium-fine.
Ask a question about this stepSaute sausage meat and onion in butter in skillet about 10 minutes or until sausage is cooked and onion is tender.
Ask a question about this stepTo the toasted breadcrumbs, add hot water, sage, salt and pepper.
Ask a question about this stepCombine the chesnuts, the sausage mixture and the bread crumbs.
Ask a question about this stepThis mixture can be stuffed in an 8 lb turkey or cooked in a lightly buttered casserole at 325 F for 30 minutes covered and 30 minutes uncovered.
Ask a question about this stepI hope you like it!
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
It`s a crime being allergic to chestnuts!
This looks wonderful, trying it out for a pre-Thanksgiving test run tonight, thanks!