- 1 package Arrowhead Mills Organic Savory Herb Stuffing
- 3/4 stick unsalted butter, melted
- 10 ounces hot Italian ground sausage meat
- 2 cups onion, diced
- 1 1/2 cups celery stalk, diced
- 1/4 cup (packed) fresh sage leaves, roughly chopped
- 1 cup jarred chestnuts, peeled and coarsely crumbled
- 1/3 cup flat leaf parsley, roughly chopped
- 1/2 teaspoon Hain Pure Foods Iodized Sea Salt (optional)
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups Imagine Organic Low Sodium Chicken Broth
- Preheat oven to 350 degrees F.
- Butter an 11x7x2 glass baking dish.
- Heat 1 tablespoon of the butter in a large skillet over a medium high heat. Add the onions, celery and sage, cover and cook until tender, about 6 minutes.
- Stir in the ground sausage and breaking it up with a wooden spoon, continue to cook until all the meat has browned and is crumbled in appearance, about 10 minutes.
- Transfer sausage mixture to a bowl, stir in the chestnuts, parsley, Hain Pure Foods Iodized Sea Salt and pepper. Stir in Arrowhead Mills Organic Savory Herb Stuffing Mix with Imagine Organic Low Sodium Chicken Broth; add a little more broth if stuffing is too dry. Stir in remaining butter.
- Transfer stuffing to prepared baking dish and cover with buttered foil. Bake for 40 minutes. Uncover and bake a further 20 minutes or until top is crispy and golden.