1 qt. Potato Bread Stuffing

¼ lb. Butter

1 cup Onions (Small Dice)

1 cup Celery (Small Dice)

1 qt. Chicken Stock

1 ½ lb. Ground Sausage

1 cup Chestnuts (Rough Chop)

1 tbs. Thyme (Finely Chopped)

1 tbs. Rosemary (Finely Chopped)

1 tbs. Cup Sage (Finely Chopped)

1 tsp. Black Pepper (Ground)

½ tbs. Celery Salt

1. Spread out the ground sausage onto a papered sheet tray and place it into a 350⁰ oven for 20 minutes.

2. Once the sausage is cooked remove it from the oven.

3. In a sauté pan on medium-high heat, place the butter and allow it to melt.

4. Once the butter has melted add the celery and onions and allow to sauté.

5. Next, add the sausage and using a wooden spoon break up the sausage.

6. Once the vegetables are translucent add the chicken stock, chestnuts, pepper, and celery salt.

7. Once the mixture has come to a simmer remove from heat.

8. Next, add the thyme, rosemary, and sage and mix to incorporate.

9. Once the herbs are incorporated add the potato bread stuffing.

10. Fold the mixture until all ingredients are fully incorporated.