Ingredients

• 2 tablespoons (1/4 stick) butter
• 1 12-ounce package bulk pork sausage, crumbled
• 1 large onion, chopped
• 4 cups coarsely ground crustless French bread
• 1 7- to 8-ounce jar vacuum-packed steamed chestnuts, chopped
• 1/2 cup canned low-salt chicken broth
• 1/2 cup chopped fresh parsley
• 2 teaspoons crumbled dried sage leaves
• 2 teaspoons dried thyme

Instructions

1. Melt butter in heavy large skillet over medium-high heat. Add sausage and onion. Cook until sausage is cooked through, about 12 minutes. Remove from heat. Mix in remaining ingredients. Season with salt and pepper.