Sausage Water Chestnut Dressing-Stuffing

This side dish is flavorful and pairs well with many main courses.

It is also ideal for feeding a crowd at holidays and family gatherings.

The bread stuffing can be heavy for some stomachs and may not suit those on a low-carb or gluten-free diet.

This dish is rich in protein, fiber, and carbohydrates.
Water chestnuts are a great source of fiber and vitamins B and C.

	1 lb ground lean pork
	1 large Spanish onions or 1 large walla walla onion , medium chopped
	1 cup celery , chopped with leaves
	1 clove garlic , smashed
	vegetable oil cooking spray
	10 -12 cups dried , cubed sourdough bread or 10 -12 cups dried , cubed French bread , rolled and crushed to medium crumbs
	1/2 cup parsley , chopped
	1/4 cup chives ( optional )
	2 cans sliced water chestnuts , undrained
	1 granny smith apple , peeled , cored and chopped
	salt and pepper
	poultry seasoning

1.	Preheat oven to 350°F.
2.	Brown pork in a large skillet over medium heat, breaking it up into small pieces.
3.	Add onion, celery, and garlic. Cook until vegetables are soft.
4.	Transfer mixture to a large bowl. Stir in bread crumbs, parsley, and chives.
5.	Add undrained water chestnuts and chopped apple. Mix until evenly combined.
6.	Season mixture with salt, pepper, and poultry seasoning to taste.
7.	Pour mixture into a greased 9x13-inch baking dish. Spread it evenly in the pan.
8.	Bake for 45-60 minutes, or until the top is golden brown and the center is hot.
9.	Remove from oven and let cool for 5-10 minutes before serving.