Apple, Sage and Chestnut Stuffing

• Yield: Makes about 15 servings (serving size: about 2/3 cup)

Ingredients

• 1 tablespoon olive oil, divided
• 1 cup thinly sliced celery, about 4 celery stalks
• 1 1/2 cups chopped onion, about 1 medium onion
• 4 cups chopped Fuji apples, about 3 apples
• 3 tablespoons finely chopped flat-leaf parsley
• 1 tablespoon finely chopped fresh sage
• 1 tablespoon finely chopped fresh thyme
• 2 teaspoons finely chopped fresh rosemary
• 10 cup (1-inch) cubes from assorted whole-grain bread, toasted until dry
• 2 cups coarsely chopped cooked shelled chestnuts
• 2 cups cooked crumbled lean sweet Italian chicken sausage (optional)
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 large egg, lightly beaten
• 3 1/4 cups fat-free, low-sodium chicken broth, heated
• 4 tablespoons unsalted butter

Preparation

1. Preheat the oven to 350º. Coat a 9- x 13-inch baking dish with 2 teaspoons olive oil.

2. Heat remaining 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add celery and onion; sauté 5 minutes. Add apple, parsley, sage, thyme, and rosemary; sauté 3 minutes.

3. Combine apple mixture, bread, and next 5 ingredients (through egg) in a large bowl. Add hot broth; stir well. (Mixture should be moist but not soaked.) Spoon into prepared baking dish. Dot with butter. Cover with foil.

4. Bake at 350º for 30 minutes. Uncover; bake 25 minutes or until top is golden brown. Let stand 15–20 minutes before serving.

Nutritional Information

Calories per serving:	217
Fat per serving:	8g
Saturated fat per serving:	3g
Monounsaturated fat per serving:	2g
Polyunsaturated fat per serving:	1g
Protein per serving:	10g
Carbohydrates per serving:	27g
Fiber per serving:	3g
Cholesterol per serving:	39mg
Iron per serving:	2mg
Sodium per serving:	434mg
Calcium per serving:	43mg