Sourdough stuffing with chestnuts and apples
3
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.
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