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Apple and Chestnut Stuffing
This Apple and Chestnut Stuffing is a healthier take on stuffing that's perfect for Thanksgiving!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings, about 1½ cups each
Calories 194 kcal
Ingredients
- Nonstick cooking spray
- 6 cups whole-grain bread cubes
- 1 Tbsp. olive oil
- 1 medium onion chopped
- 2 medium celery stalks chopped
- 3 cups coarsely chopped apples about 3 medium apples
- ¼ cup finely chopped fresh sage or thyme
- ½ tsp. sea salt or Himalayan salt
- ½ tsp. ground black pepper
- 2 cups low-sodium organic vegetable broth or chicken broth
- ¾ cup chopped chestnuts roasted, approx. 4 oz.
Instructions
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Preheat oven to 375° F.
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Lightly coat a 3-quart baking dish with spray. Set aside.
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Spread bread evenly on large, rimmed baking sheet. Bake for15 minutes, rotating pan half-way through. Set aside.
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Heat oil in large nonstick skillet over medium-high heat.
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Add onion and celery; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent.
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Add apples; cook for 3 to 4 minutes, or until apples are tender-crisp.
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Combine onion mixture, bread, sage, salt, pepper, broth, and chestnuts in a large bowl; mix well.
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Place stuffing in prepared baking dish. Bake for 30 to 35 minutes, or until cooked through.
Recipe Notes
- Good baking apple varieties include Jonathan, Jonagold, Honeycrisp, Granny Smith, Winesap and Braeburn. If you don’t have one of those available, you can use any apple you like.
- Italian or European chestnuts are best for this recipe. You can find whole or pre-shelled and roasted chestnuts in many stores, especially around the holidays. If you use whole chestnuts, they can take some time to peel. Make sure you take off the outer shell as well as the tough brown skin. There are instructions online that can show you how to peel chestnuts.
- The Nutrition Facts box below provides estimated nutritional information for this recipe.