Chestnut-and-Sausage Stuffing

Cooking Light

8 servings (serving size: 1/2 cup)


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1 teaspoon butter or stick margarine
8 ounces sweet Italian turkey sausage
3/4 cup finely chopped onion
1/2 cup finely chopped celery
1 cup diced tomato
1 teaspoon dried thyme
1/2 teaspoon dried rubbed sage
1/4 teaspoon salt
1/4 teaspoon black pepper
6 cups (1-inch) cubed French bread (about 8 slices), toasted
1 1/2 cups fat-free, less-sodium chicken broth
1 cup coarsely chopped cooked shelled chestnuts (about 1 pound in shell)


Preheat oven to 350°.

Melt butter in a large nonstick skillet over medium-high heat. Add sausage; cook until browned, stirring to crumble. Add onion and celery; sauté 4 minutes. Add tomato and the next 4 ingredients (tomato through pepper); sauté 3 minutes.

Combine the sausage mixture, bread, broth, and chestnuts in a large bowl. Spoon into an 11 x 7-inch baking dish. Bake at 350° for 40 minutes.

Created date

October 2003

Nutritional Information

Calories 209
Caloriesfromfat 20 %
Fat 4.6 g
Satfat 1.4 g
Monofat 1.8 g
Polyfat 1.2 g
Protein 9.6 g
Carbohydrate 31.8 g
Fiber 3.9 g
Cholesterol 24 mg
Iron 1.9 mg
Sodium 564 mg
Calcium 45 mg