Rating: 4 stars
1 Ratings
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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.

Recipe by Cooking Light November 2002

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Karry Hosford

Recipe Summary

Yield:
12 servings (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

214 calories; calories from fat 30%; fat 7.2g; saturated fat 2.4g; mono fat 3.2g; poly fat 1.2g; protein 6.4g; carbohydrates 30.6g; fiber 3g; cholesterol 10mg; iron 1.5mg; sodium 498mg; calcium 55mg.
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