Sourdough stuffing with chestnuts and apples

SmartPoints® value per serving
Total Time
1 hr 10 min
25 min
45 min
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.


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


  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.


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.