New England Sausage Stuffing with Chestnuts

Ingredients

• 0.5 teaspoon pepper black
• 2 cups celery chopped
• 1 cup bottled chestnuts coarsely chopped
• 1 tablespoon rubbed sage dried
• 1 teaspoon thyme leaves dried
• 1.5 cups less-sodium chicken broth fat-free
• 16 ounce bread french cut into 1-inch cubes
• 3 cups onion chopped
• 6 ounces mild pork sausage 
• 0.5 teaspoon salt 

Equipment

• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Preheat oven to 37
2. Arrange chopped chestnuts and bread cubes in a single layer on a jelly roll pan.
3. Bake at 375 for 10 minutes or until lightly browned.
4. Cook sausage in a large nonstick skillet over medium-high heat 4 minutes or until browned, stirring to crumble.
5. Add onion and celery; saut 6 minutes or until tender.
6. Add broth, scraping pan to loosen browned bits.
7. Combine bread mixture, sausage mixture, sage, thyme, salt, and pepper, tossing to combine. Spoon into a 13 x 9-inch baking pan coated with cooking spray; cover with foil.
8. Bake at 375 for 20 minutes. Uncover and bake an additional 10 minutes or until golden brown.