This was a hit at our recent Thanksgiving dinner. David and I have made this before, but we wanted to be sure to include it here to remember. We didn’t use packaged stuffing bread mix, but we have in the past. It usually turns out better with half stuffing bread mix and dried bread.
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 (we used Braeburn 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 (we used white bread)
2 cups coarsely chopped cooked shelled chestnuts
2 cups cooked crumbled lean sweet Italian chicken sausage (optional)(We used regular sausage.
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
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 15â€“20 minutes before serving.