Apple, Sage and Chestnut Stuffing

recipe

Prep: 50 minutes; Cook: 63 minutes; Stand: 15 minutes. Fresh or jarred chestnuts can be used in the stuffing.

Yield:

Makes about 15 servings (serving size: about 2/3 cup)

Nutritional Information

Calories 217
Fat 8 g
Satfat 3 g
Monofat 2 g
Polyfat 1 g
Protein 10 g
Carbohydrate 27 g
Fiber 3 g
Cholesterol 39 mg
Iron 2 mg
Sodium 434 mg
Calcium 43 mg

Ingredients

1 tablespoon olive oil, divided
1 cup thinly sliced celery, about 4 celery stalks
1 1/2 cups chopped onion, about 1 medium onion
4 cups chopped Fuji apples, about 3 apples
3 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
10 cup (1-inch) cubes from assorted whole-grain bread, toasted until dry
2 cups coarsely chopped cooked shelled chestnuts
2 cups cooked crumbled lean sweet Italian chicken sausage (optional)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 large egg, lightly beaten
3 1/4 cups fat-free, low-sodium chicken broth, heated
4 tablespoons unsalted butter

Preparation

1. Preheat the oven to 350º. Coat a 9- x 13-inch baking dish with 2 teaspoons olive oil.

2. Heat remaining 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add celery and onion; sauté 5 minutes. Add apple, parsley, sage, thyme, and rosemary; sauté 3 minutes.

3. Combine apple mixture, bread, and next 5 ingredients (through egg) in a large bowl. Add hot broth; stir well. (Mixture should be moist but not soaked.) Spoon into prepared baking dish. Dot with butter. Cover with foil.

4. Bake at 350º for 30 minutes. Uncover; bake 25 minutes or until top is golden brown. Let stand 15–20 minutes before serving.

Maria Helm Sinskey,

Health

November 2007