Sausage And Chestnut Stuffing

• 2 tablespoons olive oil or unsalted butter
• 2 medium yellow onions, diced
• 3 medium carrots, diced
• 2 stalks celery, diced
• Kosher salt and pepper
• 3/4 cup fresh flat-leaf parsley, finely chopped
• 2 teaspoons fresh thyme
• 1 day-old baguette, cut into 1/2-inch pieces (about 8 cups)
• 3 cups low-sodium chicken broth, warmed
• 3/4 pound Italian sausage
• 1 cup canned chestnuts, chopped

1. Heat oven to 400u0b0 F.
2. Cook 3/4 pound Italian sausage, crumbling it with the back of a spoon.
3. Heat the oil in a large skillet over medium heat. Add the onions and cook until golden brown, about 8 minutes. Add the carrots and celery and cook until soft, about 6 minutes. Add 1 1/2 teaspoons salt, 3/4 teaspoon pepper, the parsley, and thyme and cook for 1 minute.
4. In a large bowl, combine the bread, vegetables, and broth. Stir in the sausage and chestnuts. Transfer to a baking dish. Bake for 20 minutes, until heated through.
5. Prepare the stuffing for baking up to 1 day in advance.

olive oil, yellow onions, carrots, stalks celery, kosher salt, parsley, thyme, baguette, lowsodium, italian sausage, chestnuts

Taken from www.myrecipes.com/recipe/sausage-chestnut-stuffing (may not work)