Chestnut Stuffing with Pork Sausage

• 1 pound chestnuts
• 2 cups chicken broth
• 1/2 pound hot italian sausages
• 8 tablespoons butter
• 3 each celery stalks chopped
• 2 ounces prosciutto chopped
• 2 cups, cubed bread toasted

1. Peel the chestnuts and cut each into quarters.
2. Gently simmer the chestnuts in the stock in a saucepan over medium heat for 10 minutes, or until tender.
3. Crumble the sausage and brown it in a frying pan over medium heat.
4. Transfer the sausage to a colander to drain off the fat.
5. Melt the butter in the sausage pan.
6. Cook the celery over low heat for 5 minutes, or until tender, adding the ham after 3 minutes.
7. Stir in the bread cubes, cooked sausage, cooked chestnuts, half of the stock, and salt and pepper to taste.
8. Add stock as necessary; the stuffing should be moist but not soggy.
9. Spoon the stuffing into a buttered baking dish; cover with foil and bake in a 350F (180C) F oven for 15 minutes, or until thoroughly heated.
10. Alternatively, spoon the stuffing into the cavity of a capon or turkey.

chestnuts, chicken broth, butter, celery, bread

Taken from recipeland.com/recipe/v/chestnut-stuffing-pork-sausage-44124 (may not work)