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Sausage Stuffing #2




Source of Recipe


Angela Lowry


Recipe Introduction


A second variation on the traditional sausage stuffing. Works for turkey, chicken, duck or goose.


List of Ingredients




2 tablespoons (1/4 stick)GFCF margarine
1 12-ounce package bulk pork sausage, crumbled
1 large onion, chopped
4 cups coarsely ground crustless GFCF bread
1 7- to 8-ounce jar vacuum-packed steamed chestnuts, chopped
1/2 cup canned chicken broth
1/2 cup chopped fresh parsley
2 teaspoons crumbled dried sage leaves
2 teaspoons dried thyme

Recipe



Melt margarine 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.

To serve as a side dish, place all of the stuffing in a baking dish, cover and bake at 375°F for 45 minutes.