Chestnut-and-Sausage Stuffing

Ingredients

• 0.3 teaspoon pepper black
• 0.5 cup celery finely chopped
• 1 cup honey shelled cooked coarsely chopped 1 pound in shell
• 0.5 teaspoon rubbed sage dried
• 1 teaspoon thyme leaves dried
• 1.5 cups less-sodium chicken broth fat-free
• 6 cups bread french cubed toasted 1-inch 8 slices
• 8 ounces turkey sausage sweet italian
• 0.8 cup onion finely chopped
• 0.3 teaspoon salt 
• 1 teaspoon stick margarine 
• 1 cup tomatoes diced

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Melt butter in a large nonstick skillet over medium-high heat.
3. Add sausage; cook until browned, stirring to crumble.
4. Add onion and celery; saut 4 minutes.
5. Add tomato and the next 4 ingredients (tomato through pepper); saut 3 minutes.
6. Combine the sausage mixture, bread, broth, and chestnuts in a large bowl. Spoon into an 11 x 7-inch baking dish.
7. Bake at 350 for 40 minutes.