Apple Chestnut Stuffing
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 6 servings, about 1½ cups each
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 (or chicken) broth
¾ cup chopped chestnuts, roasted (approx. 4 oz.)
Preheat oven to 375° F.
Lightly coat a 3-quart baking dish with spray. Set aside.
Spread bread evenly on large, rimmed baking sheet. Bake for15 minutes, rotating pan half-way through. Set aside.
Heat oil in large nonstick skillet over medium-high heat.
Add onion and celery; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent.
Add apples; cook for 3 to 4 minutes, or until apples are tender-crisp.
Combine onion mixture, bread, sage, salt, pepper, broth, and chestnuts in a large bowl; mix well.
Place stuffing in prepared baking dish. Bake for 30 to 35 minutes, or until cooked through.
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. Look for pre-shelled chestnuts in jars, vacuum-sealed packets, or frozen. 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.
Nutritional Information (per serving):
Total Fat: 4 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 408 mg
Carbohydrates: 37 g
Fiber: 6 g
Sugars: 12 g
Protein: 4 g
Photographs by Anguel Dimov and Brianne B of Natural Girl Modern World