Bread Stuffing For Poultry

1. 1

   In a Dutch oven, brown and crumble sausage.

2. 2

   Melt 1 stick of margarine in the pot. Add celery, onion, water chestnuts and mushrooms. Going by the directions on the stuffing package, add the amount of margarine called for.

3. 3

   In place of some of the water, add chicken broth. Simmer mixture for 20 minutes.

4. 4

   Add the dry stuffing mix and blend in well.

5. 5

   Cool first, if stuffing the poultry.

6. 6

   If cooking in a baking dish, cover and bake for 45 minutes.

No additional tips available.