Savory Pumpkin-Chestnut Stuffing

Ingredients

• 0.5 teaspoon pepper black
• 1 tablespoon butter 
• 1.3 cups pumpkin canned
• 1 cup celery chopped
• 1 cup bottled chestnuts coarsely chopped
• 2 cups cremini mushrooms sliced
• 2 large eggs 
• 0.5 cup less-sodium chicken broth fat-free
• 0.3 cup flat-leaf parsley fresh chopped
• 2 tablespoons sage fresh chopped
• 1.5 cups apples i use 2 granny smith apples chopped
• 2 cups onion chopped
• 1 teaspoon salt 
• 0.5 cup cranberries dried sweetened
• 2 tablespoons teaspoon thyme dried fresh chopped
• 8 ounces bread white firm cut into 1-inch cubes ( 8 cups)

Equipment

• bowl
• frying pan
• baking sheet
• oven
• baking pan
• aluminum foil

Directions

1. Preheat oven to 25
2. Place bread cubes on a large baking sheet.
3. Bake at 250 for 1 hour or until dry, tossing occasionally.
4. Increase oven temperature to 35
5. Melt butter in a large nonstick skillet over medium-high heat.
6. Add the onion, mushrooms, and celery to pan, and saut 5 minutes.
7. Add apple and cranberries; saut 5 minutes.
8. Add chestnuts; saut 1 minute.
9. Remove from heat; stir in parsley, sage, and thyme.
10. Combine pumpkin and the next 4 ingredients (pumpkin through eggs) in a large bowl.
11. Add bread and mushroom mixture; stir gently to combine. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; cover with foil.
12. Bake at 350 for 45 minutes; uncover and bake an additional 15 minutes or until the top is crisp.