What's Cooking: Sausage chestnut stuffing
1 lb loose sausage meat for stuffing
1 bag Martin's Potato Bread Stuffing
1 cup diced celery
1 cup diced Spanish onion
1 cup chopped roasted chestnuts
4 cups chicken or turkey stock
¼ lb butter
½ cup dried cranberries
2 tsp celery salt
1 tsp chopped rosemary
1 tsp chopped thyme
1 tsp chopped sage
Salt and pepper to taste
Preheat a large sauté pan to medium-high heat.
Add the sausage meat and break apart while cooking for 6-8 minutes or until sausage is browned and cooked through.
Add butter into pan, onions, and celery. Cook for 5 minutes.
Add the stock into the pan and cook until vegetables are al dente.
Place sausage, vegetables, and stock into a large mixing bowl.
Gently fold in the bread stuffing, herbs, celery salt, and cranberries.
Break chestnuts by hand and fold into the stuffing.
Season with salt and pepper.