Ingredients:
- 1
package Arrowhead Mills Organic Herb Stuffing
- 3/4
stick unsalted butter, melted
- 10
ounce
hot Italian sausage meat
- 2
cup
onion, diced
- 1 1/2
cup
celery stalk, diced
- 1/4
cup
packed roughly chopped sage
- 1
cup
jarred chestunts, peeled and coarsely chopped
- 1/2
teaspoon
sea salt
- 1/2
teaspoon
freshly ground black pepper
- 1 1/2
cup
chicken or vegetable broth
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Directions:
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Preheat oven to 350 degrees F. Butter a 11x7x2 glass baking dish. Heat 1 tablespoon of the butter in a large skillet over a medium high heat, add the onions, celery and sage and cover and cook until tender about 6 minutes. Add sausage meat and cook 8-10 minutes, using a wooden spoon to break meat up into small pieces. Transfer sausage mixture into bowl, add the chestnuts, parsley, salt, pepper, Stuffing Mix and chicken broth, mix well (add more broth if the mixture is dry). Stir in remaining butter. Transfer stuffing to prepared baking dish and bake, cover with buttered foil. Bake for 40 minutes, uncover and bake an additional 20 minutes or until top is crisp and golden.
Serves 8
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