Chestnuts With Grapes

• 4 cups (about 1 1/3 lb.) peeled chestnuts
• 3 cups seedless green grapes
• About 3 cups fat-skimmed chicken broth
• 1/4 pound Italian sausage
• 1 to 2 teaspoons butter or olive oil

1. In a 5- to 6 quart pan, combine the chestnuts, 1 cup grapes, and 2 cups chicken broth. Remove sausage from casing and crumble into pan.
2. Bring to a boil over high heat, cover, and simmer over medium heat until chestnuts are very soft and mash easily, about 30 minutes. Drain broth into a glass measure and add enough more broth to make 2 cups.
3. Whirl chestnut mixture in a food processor until smoothly pureed, then whirl in enough broth to give mixture the consistency of softly mashed potatoes. Or whirl mixture, a portion at a time, in a blender, adding enough broth to facilitate pureeing, then more for the desired consistency. Chestnuts continue to thicken as they stand.
4. Return puree to pan and stir over medium heat until steaming, 2 to 3 minutes; keep warm.
5. In 10- to 12-inch frying pan over high heat, melt butter and add remaining grapes. Swirl just until fruit is warm and brighter green, about 1 1/2 minutes.
6. Scrape chestnut puree into a deep bowl and pour grapes on top.

chestnuts, green grapes, chicken broth, italian sausage, butter

Taken from www.myrecipes.com/recipe/chestnuts-with-grapes (may not work)