Email Us DECEMBER RECIPE OF THE MONTH With Christmas almost here, this month's recipe is Chestnut and Sausage stuffing for your turkey. You need 1 1/2 lb. fresh chestnuts. Unless you buy your chestnuts directly from the farm, you might consider buying 2 lb. to make sure. Supermarket-bought chestnuts seem to have a fair number of "bad" ones - they must have been sitting around in a warehouse too long! And in this recipe, the more chestnuts, the better. I often make this stuffing using the sausagemeat with sage in it. This adds an extra flavor, but is entirely optional. CHESTNUT AND SAUSAGE STUFFING 1 1/2 lb. fresh chestnuts 3/4 lb. sausage meat 2 TBSP butter 1 beaten egg 3 chopped onions salt and pepper Make a slit in each chestnut, boil for one minute and skin. Cook 40 minutes in 1 pint giblet stock. Chop. Melt butter in pan. Cook onions till soft. Mix all ingredients well together. Cover and store in frig overnight. Use to stuff turkey. Recipe Index Home Last Updated: September 14, 2003 ©2000-2004 DBE in Louisiana, Inc. All rights reserved. Questions/Comments? Contact the Webmaster Betty Calzada.