I served this for Thanksgiving dinner. I did add the sausage, although it was a regular, full-fat pork sausage (though well-cooked and drained) rather than chicken sausage. I found it a bit crumbly, as apparently there wasn't enough binding agent to hold it together, but the flavor was very good. I even added some whole eggs, egg whites, milk and seasonings to the leftovers and made it into a breakfast casserole. The celery and onion were pretty much undetectable so this turned out yummy, too. I would definitely make this again (though next time I may use jarred chestnuts rather than roasting and shelling my own, which was the most time-consuming part), but I would add more egg, egg white or broth next time.
Apple, Sage and Chestnut Stuffing
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)
More From Health
Amount per serving
- Calories: 217
- Fat: 8g
- Saturated fat: 3g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 1g
- Protein: 10g
- Carbohydrate: 27g
- Fiber: 3g
- Cholesterol: 39mg
- Iron: 2mg
- Sodium: 434mg
- Calcium: 43mg
- 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
- 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.
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