Sausage Stuffing - cooking recipe

Ingredients

1/4 cup butter
1 tablespoon crushed rosemary
1 tablespoon crushed marjoram leaves
1 cup chicken broth
4 cups seasoned dry bread crumbs
1/2 cup water chestnut
1/2 lb jimmy dean sage sausage, cooked and crumbled
1 garlic clove, minced
1/2 cup minced onion
salt and pepper

Preparation

In a large bowl combine bread cubes, water chestnuts and sausage and toss well.
Saute onions and garlic in butter til vegetables are tender. Stir in rosemary and marjoram and saute 1 - 2 minutes. Stir in broth and bring to a simmer.
Pour broth mixture over cubes, add salt and pepper and mix evenly.
Stuff bird.