Sourdough stuffing with chestnuts and apples
1 large, chopped
3 rib(s), medium, thinly sliced
1 pound(s), or cremini mushrooms, cleaned, thinly sliced
2 medium, peeled, cored, chopped
1 pound(s), left unwrapped on the counter overnight and then torn into 1-inch chunks
Uncooked European chestnuts
8 oz, roasted, jarred (peeled), chopped
Fat free vegetable broth
Regular liquid egg substitute
½ cup(s), use one that has been pasteurized such as Egg Beaters
2 tsp, rubbed (crumbled)
½ tsp, freshly ground
- Spray a large skillet with nonstick spray and set it over medium heat. Add the onion and celery; cook, stirring often, until softened, about 3 minutes. Transfer to a large bowl.
- Return the skillet to medium heat. Add the mushrooms; cook, stirring often, until they begin to release their liquid. Add the apples and cook, stirring frequently, until softened and the juice in the pan has been reduced to a glaze, about 4 minutes. Transfer to the large bowl.
- Stir in the bread, chestnuts, broth, egg substitute, sage, thyme, salt and pepper until well combined. Stuff into a 12- to 15-pound turkey.