ACTIVE: 40 minutes TOTAL: 1½ hours
Whether you call it stuffing or dressing, this recipe is a must-have holiday side dish.
If you like some crispy bits on top, follow the recipe as written: bake covered for about
30 minutes, then uncovered for an additional 20 minutes.
10 cups cubed whole-wheat bread (½- 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
¼ cup chopped fresh sage or 4 teaspoons dried
4 tablespoons unsalted butter
2–3 cups low-sodium broth
1 cup crumbled cooked turkey sausage
½ teaspoon ground pepper
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. Spray one side of a piece of foil with cooking spray and cover
the stuffing, sprayed-side down.
4. Bake for 30 minutes. Uncover and continue baking until golden brown, about 20 minutes more.
Calories 274, Fat 11g, (sat 4g), Cholesterol 27mg, Fiber 5g, Total sugars 6g (added 2g),
Protein 11g, Sodium 311mg, Potassium 397mg, Folate 46mcg, Calcium 76mg.
Make Ahead Tip: Toast the bread and store, uncovered at room temperature, for up to