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
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
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