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Chestnut-and-Sausage Stuffing

Yield

8 servings (serving size: 1/2 cup)

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.