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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.

 

 

 


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