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.
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
How to Make It
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.