New England Sausage Stuffing with Chestnuts

Ingredients

• 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

Preparation

1. Preheat oven to 375°.
2. 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.
3. 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.
4. 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.