Sausage Stuffing

Recipe Ingredients

2 tablespoons	30ml	Butter - (1/4 stick)
1		Bulk pork sausage - (12 oz) - crumbled
1		Onion - chopped (large)
4 cups	948ml	Coarsely-ground crustless French bread
1		Vacuum-packed steamed chestnuts - (8 oz) - chopped
1/2 cup	118ml	Canned low-salt chicken broth
1/2 cup	73g / 2.6oz	Chopped fresh parsley
2 teaspoons	10ml	Crumbled dried sage leaves
2 teaspoons	10ml	Dried thyme
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Melt butter in heavy large skillet over medium-high heat. Add sausage and onion. Cook until sausage is cooked through, about 12 minutes. Remove from heat. Mix in remaining ingredients. Season with salt and pepper.

This recipe yields 6 servings.

Source:
Bon Appetit, November 1998

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