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)
Recipe from Cooking Light

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Nutritional Information

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

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.
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