Name: Apple, Sage and Chestnut Stuffing
Yield: Makes about 15 servings (serving size: about 2/3 cup)
Ingredients: 1 tablespoon olive oil, divided; 1 cup thinly sliced celery, about 4 celery stalks; 1 1/2 cups chopped onion, about 1 medium onion; 4 cups chopped Fuji apples, about 3 apples; 3 tablespoons finely chopped flat-leaf parsley; 1 tablespoon finely chopped fresh sage; 1 tablespoon finely chopped fresh thyme; 2 teaspoons finely chopped fresh rosemary; 10 cups (1-inch) cubes from assorted whole-grain bread, toasted until dry; 2 cups coarsely chopped cooked shelled chestnuts; 2 cups cooked crumbled lean sweet Italian chicken sausage (optional); 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1 large egg, lightly beaten; 3 1/4 cups fat-free, low-sodium chicken broth, heated; 4 tablespoons unsalted butter

Combine apple mixture, bread, and next 5 ingredients (through egg) in a large bowl. Add hot broth; stir well. (Mixture should be moist but not soaked.) Spoon into prepared baking dish. Dot with butter. Cover with foil.

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Apple, Sage and Chestnut Stuffing

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