Savory and wonderful! The only change I would make is to make smaller bread cubes, so everything is more uniform in size. Delicious with zinfandel
New England Sausage Stuffing with Chestnuts
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.
Yield: 12 servings (serving size: about 2/3 cup)
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Amount per serving
- Calories: 214
- Calories from fat: 30%
- Fat: 7.2g
- Saturated fat: 2.4g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 1.2g
- Protein: 6.4g
- Carbohydrate: 30.6g
- Fiber: 3g
- Cholesterol: 10mg
- Iron: 1.5mg
- Sodium: 498mg
- Calcium: 55mg
- 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.
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New England Sausage Stuffing with Chestnuts Recipe at a Glance