Bread Stuffing For Poultry - cooking recipe

Ingredients

1 pkg. herb stuffing mix (I prefer Pepperidge Farm)
1 lb. Jimmy Dean hot sausage
margarine
1 can chicken broth
2 stalks celery, diced
1 onion, diced
1 can water chestnuts, drained and diced
1/4 lb. fresh mushrooms, diced

Preparation

In a Dutch oven, brown and crumble sausage.
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.
In place of some of the water, add chicken broth. Simmer mixture for 20 minutes.
Add the dry stuffing mix and blend in well.
Cool first, if stuffing the poultry.
If cooking in a baking dish, cover and bake for 45 minutes.