Ingredients
1 pound bulk pork sausage3/4 cup each chopped celery, green pepper and onion6 cups cubed day-old bread (1/2-inch cubes), crusts removed1 can (8 ounces) sliced water chestnuts, drained and chopped1/2 cup raisins1 teaspoon salt1/8 teaspoon pepper2 eggs1/2 cup chicken broth
Preparation
In a large skillet, cook the sausage, celery, green pepper and onion over medium heat until meat is no longer pink; drain.
In a large bowl, combine the bread cubes, water chestnuts, raisins, salt and pepper. Add sausage mixture and toss to coat. Whisk eggs and broth; pour over bread mixture and toss to coat.
Transfer to a greased shallow 2-1/2-qt. baking dish. Cover and bake at 350° for 35 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 165°.
