Part of this stuffing is used in Crown Roast of Pork with Sausage Stuffing. To serve as a side dish, place all of the stuffing in a baking dish, cover and bake at 375°F for 45 minutes.
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
1/2 cup canned low-salt chicken broth
1/2 cup chopped fresh parsley
2 teaspoons crumbled dried sage leaves
2 teaspoons dried thyme
Directions
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.
