- 2 tablespoons butter
- 12 ounces bulk pork sausage, crumbled
- 1 large onion
- 4 cups crustless French bread, coarsely ground
- 8 ounces steamed chestnuts, vacuum packed
- ½ cup chicken broth
- ½ cup fresh parsley, chopped
- 2 teaspoons dried sage, crumbled
- 2 teaspoons dried thyme
ingredients
directions
1. Melt butter in heavy large skillet over medium-high heat. Add sausage and onion. |
2. Cook until |
3. sausage is cooked through, about 12 minutes. Remove from heat. Mix in remaining |
4. ingredients. |
5. Season with salt and pepper. |
Categories
Web
Keywords
Pork, Stuffing
