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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is from an old Good Housekeeping magazine. 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 |
Directions:
1. In a large bowl combine bread cubes, water chestnuts and sausage and toss well.
2. 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.
3. Pour broth mixture over cubes, add salt and pepper and mix evenly.
4. Stuff bird.
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