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)
How to Make It
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.