Herb Stuffing with Chestnuts and Sage

Herb Stuffing with Chestnuts and Sage

Serves 8

A traditional stuffing for family celebrations

  • 1 package of Arrowhead Mills Organic Savory Herb Stuffing
  • 3/4 stick unsalted butter, melted
  • 10oz of hot Italian sausage meat
  • 2 cups onion, diced
  • 11/2 cups celery stalk, diced
  • 1/4 cup, packed of fresh sage leaves, roughly chopped
  • 1 cup of jarred chestnuts, peeled and coarsely crumbled
  • 1/3 cup flat leaf parsley, roughly chopped
  • 1/2 teaspoon of Hain ionized sea salt
  • 1/2 teaspoons freshly ground black pepper
  • 11/2 cups Imagine Organic Low Sodium Chicken Broth
  1. Preheat oven to 350° F.
  2. Butter an 11x7x2 glass baking dish.
  3. Heat 1 tablespoon of the butter in a large skillet over a medium high heat. Add the onions, celery and sage cover and cook until tender, about 6 minutes.
  4. Stir in the sausage meat , with a wooden spoon crumble the meat, continue to cook until the sausage  has browned ., with   and breaking it up with a wooden spoon, continue to cook until all the meat has browned and is crumbled in appearance, about 10 minutes.
  5. Transfer sausage mixture to a bowl, stir in the chestnuts, parsley, salt and pepper. Stir in Arrowhead Mills stuffing mix with chicken broth; add a little more broth if stuffing is too dry. Stir in remaining butter.
  6. Transfer stuffing to prepared baking dish and cover with buttered foil. Bake for 40 minutes. Uncover and bake a further 20 minutes or until top is crispy and golden.

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