ACTIVE: 40 minutes TOTAL: 1 hour 30 minutes
TO MAKE AHEAD: Toast the bread and store, uncovered at room temperature, for up
to 2 days.
Whether you call it stuffing or dressing, this healthy sausage-and-chestnut stuffing
recipe is a lightened-up version of the must-have holiday side.
10 cups cubed whole-wheat bread (1/2- to 1-inch pieces)
2 tablespoons extra-virgin olive oil
2 cups chopped onions
1 cup chopped celery
1 cup chopped chestnuts
2 cloves garlic, minced
1/4 cup chopped fresh sage or 4 teaspoons dried
4 tablespoons unsalted butter
2-3 cups low-sodium broth
1 cup crumbled cooked turkey sausage
1. Preheat oven to 275°F. Spread bread on a large rimmed baking sheet and bake until dry
to the touch, about 30 minutes. Let cool. Transfer to a large bowl.
2. Increase oven temperature to 350°. Coat a 9-by-13-inch baking dish with cooking spray.
3. Heat oil in a large skillet over medium-high heat. Add onions, celery and chestnuts;
cook, stirring often, until just starting to brown, 3 to 5 minutes. Reduce heat to medium
and cook, stirring often, until tender, 3 to 5 minutes more. Add garlic and cook, stirring, for
30 seconds. Add sage and cook, stirring, for 30 seconds. Scrape the mixture on top of the
bread. Melt butter in the pan, scraping up any browned bits, then scrape onto the bread.
Add broth to taste, sausage and pepper to the bread mixture and stir to combine. Transfer
to the prepared baking dish. Coat one side of a piece of foil with cooking spray and cover
the stuffing, coated-side down.
4. Bake for 30 minutes. Uncover and continue baking until golden brown, about 20
SERVES 10: about 3/4 cup each
Calories 274, Fat 11g (sat 4g, mono 5g), Cholesterol 27mg, Carbs 32g, Total sugars 6g
(added 2g), Protein 11g, Fiber 5g, Sodium 311mg, Potassium 397mg.
TIP: Look for convenient, cooked peeled, jarred chestnuts in the baking aisle.