Sausage Stuffing

• 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

1. Melt butter in heavy large skillet over medium-high heat.
2. Add sausage and onion.
3. Cook until sausage is cooked through, about 12 minutes.
4. Remove from heat.
5. Mix in remaining ingredients.
6. Season with salt and pepper.

butter, pork sausage, onion, bread, chestnuts, chicken broth, parsley, sage, thyme

Taken from www.epicurious.com/recipes/food/views/sausage-stuffing-100403 (may not work)