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Thanksgiving/Christmas: Sausage Stuffing

Source of Recipe

by Marsha, from Bon Appétit, November 1998, Timothy R. Fox, Laguna Niguel CA, The Cook's Exchange


List of Ingredients

2 tablespoons (1/4 stick) butter
1 12-ounce package bulk pork sausage, crumbled
1 large onion, chopped
4 cups coarsely ground crustless French bread
1 7- to 8-ounce jar vacuum-packed steamed chestnuts, chopped (optional)
1 cup canned low-salt chicken broth
1/2 cup chopped fresh parsley
2 teaspoons crumbled dried sage leaves
2 teaspoons dried thyme
1 cup raisins (my addition)
3 cups dried cornbread, crumbled



Recipe

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.

Serves 6.