4

Sourdough Stuffing with Chestnuts and Apples

Total Time
1 hr 10 min
Prep
25 min
Cook
45 min
Serves
12
Difficulty
Easy
You can cook this stuffing a little and then stuff it into your turkey to finish it off so it picks up flavor from the bird's juices as it cooks.
Ingredients

cooking spray

1 spray(s)

uncooked onion(s)

1 large, chopped

uncooked celery

3 rib(s), medium, thinly sliced

button mushrooms

1 pound(s), or cremini mushrooms, cleaned, thinly sliced

fresh apple(s)

2 medium, peeled, cored, chopped

sourdough bread

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

1¼ cup(s)

regular liquid egg substitute

½ cup(s), use one that has been pasteurized such as Egg Beaters

dried sage

2 tsp, rubbed (crumbled)

dried thyme

2 tsp

table salt

1 tsp

black pepper

½ tsp, freshly ground

Instructions

  1. 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.
  2. 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.
  3. Stir in the bread, chestnuts, broth, egg substitute, sage, thyme, salt and pepper until well combined. Stuff into a 12- to 15-pound turkey.
Notes
In the interest of food safety, make sure to read our article about the proper way to cook stuffing in a turkey. If you don’t want to bake this stuffing inside a 12- to 15-pound turkey, place it in a sprayed 9 x 13-inch baking dish and bake covered at 375°F for 30 minutes, then uncovered until lightly browned, about 15 minutes more. If you want to test it out before making it on Thanksgiving Day, consider doing a half recipe inside a large chicken.

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