Ingredients
1 pound bulk pork sausage2 cups finely chopped fresh mushrooms1-1/2 cups finely chopped onion2 celery ribs, chopped1/3 cup butter1/4 cup minced fresh parsley2 teaspoons dried thyme1/4 teaspoon pepper1 cup chicken broth4 cups day-old bread cubes1 package (8-3/4 ounces) whole chestnuts, chopped (about 2 cups)
Preparation
In a large skillet, cook the sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the mushrooms, onions and celery in butter until tender. Stir in the sausage, parsley, thyme and pepper. Add broth; heat through. Remove from the heat. Add bread cubes and chestnuts; toss to coat.
Transfer to a greased shallow 2-1/2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through. Let stand for 5 minutes before serving.
