Whether you call it stuffing or dressing, this healthy sausage-and-chestnut stuffing recipe is a lightened-up version of the must-have holiday side. If you're an extra-moist-stuffing type, bake it covered for the full 50 minutes; if you like some crispy bits on top, follow the recipe as written: bake covered for about 30 minutes, then uncovered for an additional 20 minutes.

Source: EatingWell Magazine, November/December 2015


Recipe Summary

1 hr 30 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 275 degrees F. Spread bread on a large rimmed baking sheet and bake until dry to the touch, about 30 minutes. Let cool. Transfer to a large bowl.

  • Increase oven temperature to 350 degrees . Coat a 9-by-13-inch baking dish with cooking spray.

  • Heat oil in a large skillet over medium-high heat. Add onions, celery and chestnuts; cook, stirring often, until just starting to brown, 3 to 5 minutes. Reduce heat to medium and cook, stirring often, until tender, 3 to 5 minutes more. Add garlic and cook, stirring, for 30 seconds. Add sage and cook, stirring, for 30 seconds. Scrape the mixture on top of the bread. Melt butter in the pan, scraping up any browned bits, then scrape onto the bread. Add broth to taste, sausage and pepper to the bread mixture and stir to combine. Transfer to the prepared baking dish. Spray one side of a piece of foil with cooking spray and cover the stuffing, sprayed-side down.

  • Bake for 30 minutes. Uncover and continue baking until golden brown, about 20 minutes more.


Make Ahead Tip: Toast the bread and store, uncovered at room temperature, for up to 2 days.

Cooked peeled chestnuts are available in jars in the baking aisle or with seasonal foods at many supermarkets.

Nutrition Facts

about 3/4 cup
276 calories; protein 11.1g; carbohydrates 32.9g; dietary fiber 4.3g; sugars 5.5g; fat 11.3g; saturated fat 4.2g; cholesterol 27.1mg; vitamin a iu 226.7IU; vitamin c 8.5mg; folate 42.5mcg; calcium 98.5mg; iron 1.7mg; magnesium 48.5mg; potassium 399.3mg; sodium 334.5mg; thiamin 0.3mg; added sugar 2g.

2 starch, 1/2 vegetable, 1/2 lean meat, 1 1/2 fat