Savory Pumpkin-Chestnut Stuffing

For best results, use firm, sturdy bread such as French bread, and dry it in the oven at a low temperature. Or let it sit out overnight. Coat one side of foil with cooking spray, and place it, coated side down, over the stuffing to prevent it from sticking to the foil during baking.

Yield: 8 servings (serving size: about 1 cup)

Ingredients

• 8  ounces  firm white bread, cut into 1-inch cubes (about 8 cups)
• 1  tablespoon  butter
• 2  cups  chopped onion
• 2  cups  sliced cremini mushrooms
• 1  cup  chopped celery
• 1 1/2  cups  chopped Granny Smith apple
• 1/2  cup  sweetened dried cranberries
• 1  cup  coarsely chopped bottled chestnuts
• 1/3  cup  chopped fresh flat-leaf parsley
• 2  tablespoons  chopped fresh sage
• 2  tablespoons  chopped fresh or 1 teaspoon dried thyme
• 1 1/4  cups  canned pumpkin
• 1/2  cup  fat-free, less-sodium chicken broth
• 1  teaspoon  salt
• 1/2  teaspoon  black pepper
• 2  large eggs
• Cooking spray

Preparation

Preheat oven to 250º.

Place bread cubes on a large baking sheet. Bake at 250º for 1 hour or until dry, tossing occasionally.

Increase oven temperature to 350º.

Melt butter in a large nonstick skillet over medium-high heat. Add the onion, mushrooms, and celery to pan, and sauté 5 minutes. Add apple and cranberries; sauté 5 minutes. Add chestnuts; sauté 1 minute. Remove from heat; stir in parsley, sage, and thyme.

Combine pumpkin and the next 4 ingredients (pumpkin through eggs) in a large bowl. 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. Bake at 350º for 45 minutes; uncover and bake an additional 15 minutes or until the top is crisp.

Nutritional Information

Calories:

226 (20% from fat)

Fat:

4.6g (sat 1.8g,mono 1.4g,poly 0.5g)

Protein:

6.6g

Carbohydrate:

40g

Fiber:

4.6g

Cholesterol:

60mg

Iron:

2.5mg

Sodium:

532mg

Calcium:

72mg