Sourdough Stuffing with Chestnuts and Apples
- Total Time
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.
cooking spray1 spray(s)
uncooked onion(s)1 large, chopped
uncooked celery3 rib(s), medium, thinly sliced
button mushrooms1 pound(s), or cremini mushrooms, cleaned, thinly sliced
fresh apple(s)2 medium, peeled, cored, chopped
sourdough bread1 pound(s), left unwrapped on the counter overnight and then torn into 1-inch chunks
uncooked European chestnuts8 oz, roasted, jarred (peeled), chopped
fat free vegetable broth1 ¼ cup(s)
regular liquid egg substitute½ cup(s), use one that has been pasteurized such as Egg Beaters
dried sage2 tsp, rubbed (crumbled)
dried thyme2 tsp
table salt1 tsp
black pepper½ 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.