New England Sausage Stuffing with Chestnuts

New England Sausage Stuffing with Chestnuts Recipe
Photo: Karry Hosford
If you've never made this stuffing with chestnuts, give it a try. Here, their sweetness contrasts with the savory sausage. You can also use the fresh chestnuts, if you prefer.


12 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 214
Caloriesfromfat 30 %
Fat 7.2 g
Satfat 2.4 g
Monofat 3.2 g
Polyfat 1.2 g
Protein 6.4 g
Carbohydrate 30.6 g
Fiber 3 g
Cholesterol 10 mg
Iron 1.5 mg
Sodium 498 mg
Calcium 55 mg


1 cup coarsely chopped bottled chestnuts
1 (16-ounce) loaf French bread, cut into 1-inch cubes
6 ounces mild pork sausage
3 cups chopped onion
2 cups chopped celery
1 1/2 cups fat-free, less-sodium chicken broth
1 tablespoon dried rubbed sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
Cooking spray


Preheat oven to 375°.

Arrange chopped chestnuts and bread cubes in a single layer on a jelly roll pan. Bake at 375° for 10 minutes or until lightly browned.

Cook sausage in a large nonstick skillet over medium-high heat 4 minutes or until browned, stirring to crumble. Add onion and celery; sauté 6 minutes or until tender. Add broth, scraping pan to loosen browned bits.

Combine bread mixture, sausage mixture, sage, thyme, salt, and pepper, tossing to combine. Spoon into a 13 x 9-inch baking pan coated with cooking spray; cover with foil. Bake at 375° for 20 minutes. Uncover and bake an additional 10 minutes or until golden brown.

November 2002
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