New England Sausage Stuffing With Chestnuts

Ingredients

• 1 cup chestnuts, bottled, coarsely chopped
• 16 ounces French bread, 1 loaf, cut into 1 inch cubes
• 6 ounces pork sausage, mild
• 3 cups onions, chopped
• 2 cups celery, chopped
• 1 1/2 cups low-sodium low-fat chicken broth
• 1 tablespoon dried sage, rubbed
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• nonstick cooking spray

Directions

1. 1

   Preheat oven to 375°.

2. 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. 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. 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.