Sourdough, Sausage, And Greens Dressing

By Sunset
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3/4 pound sourdough bread, cut into 1/2-inch cubes (2 qt.)

1/2 pound Swiss chard

3/4 pound bulk pork sausage

About 2 1/2 tablespoons butter or margarine

1 cup chopped onion

1 cup sliced celery, including tops

1/4 cup chopped Italian parsley

2 tablespoons chopped fresh sage leaves or 2 teaspoons dried rubbed sage

2 teaspoons poultry seasoning

3/4 teaspoon fresh-ground pepper

1 3/4 cups fat-skimmed chicken broth

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