Skip to main contentSkip to footer
Join now & get access to 11,000+ healthy, delicious recipes

Sourdough stuffing with chestnuts and apples

5
Points®
Total Time
1 hr 10 min
Prep
25 min
Cook
45 min
Serves
12
Difficulty
Easy
A great stuffing can steal the show on Thanksgiving and this one is a show-stopper! Rich sweet chestnuts and tart sweet apples are baked with tangy sourdough bread and savory sauteed vegetables for a wonderful side dish. Serving 12 and on the table in just over an hour, the ease-of-preparation makes this an even more compelling option for your holiday table. 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.

Ingredients

Cooking spray

1 spray(s)

Onion

1 large, chopped

Celery

3 rib(s), medium, thinly sliced

Button mushrooms

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

Apple

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

Vegetable broth

1¼ cup(s)

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

Choose a firm variety of apples that can stand up to baking such as pink lady, granny smith or braeburn, so your stuffing has lots of great texture.

People Also Like

People Also Like