Spice and Crunch Stuffing






Spice and Crunch Stuffing
1 1/2 pounds egg bread, crusts removed and cut into 
1/2 inch cubes.
1 pound sweet Italian sausage (casing removed)
1 medium onion, chopped
1/2 C drained canned water chestnuts, coarsely chopped
1/2 C toasted and coarsely chopped pecans
2 tbps. fresh parsley
1 1/2 tsp. rubbed sage
1 tsp. poultry seasoning
1/2 tsp. thyme
1/2 tsp. dried, crushed rosemary
1/4 C chicken or turkey stock (see Good Neighbor cookbook)
3 tbsp. unsalted butter, melted
salt and freshly ground pepper to taste.
Preheat the oven to 300 degrees and spread dry the bread 
crumbs for about 20 minutes,
turning often. Crumble the sausage meat int a skillet 
and saute over medium heat until
cooked through - about 10 minutes.  Transfer to bread 
bowl with slotted spoon. 
In the same skillet, saute the onion and celery in drippings 
until onion is translucent.
Add to the bread mixture and stir in the nuts and seasonings. 
Add the stock and butter
to combine. Mixture will be dry.