French Stuffing With Sausage Recipe


Main Ingredient


 Butter1 Tablespoon
 Onion1 Medium, chopped
 Shallots2 Medium, minced
 Mildly seasoned sausage1⁄2 Pound
 Breadcrumbs1 1⁄2 Cup (24 tbs)
 Chicken stock1⁄2 Cup (8 tbs)
 Coarsely chopped/3 cups canned chestnuts, rinsed, drained and coarsely chopped2 Pound, blanched peeled and chopped
 Mushrooms6 Medium, chopped
 Celery stalks2 Medium, trimmed and chopped
 Brandy1⁄4 Cup (4 tbs)
 Madeira2 Tablespoon
 Minced parsley1 Tablespoon
 Dried thyme1 Teaspoon
 Allspice1⁄8 Teaspoon
 Ground pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 7125 Calories from Fat 5813

% Daily Value*

Total Fat 653 g1005.1%

Saturated Fat 60.9 g304.4%

Trans Fat 0.5 g

Cholesterol 199.1 mg

Sodium 2560.3 mg106.7%

Total Carbohydrates 207 g68.9%

Dietary Fiber 74.2 g296.9%

Sugars 49.5 g

Protein 179 g358%

Vitamin A 59.3% Vitamin C 81.2%

Calcium 99.7% Iron 208.9%

*Based on a 2000 Calorie diet


Melt butter in large skillet over medium heat.
Add onion and shallots and cook until soft, stirring occasionally, about 8 minutes.
Add sausage, increase heat to medium high and cook, breaking up meat with fork, until browned.
Discard excess fat.
Moisten breadcrumbs with stock and add to sausage mixture with all remaining ingredients, blending well.
Place over medium heat and cook, stirring occasionally, about 5 minutes.
Cool briefly; refrigerate before using.