32
This sweet and savoury stuffing pairs perfectly with turkey. You can make it in advance of the big meal—just reheat in a 325F oven for 25 to 30 min, stirring halfway through, before serving.
675 g unsliced loaf white bread, cut into 1-in. cubes
1 tbsp canola oil
375-g maple breakfast sausages, casings removed
2 small onions, finely chopped
3 celery stalks, finely chopped, about 1 1/2 cups
1/4 cup butter
1/2 tsp salt
3 100-g pkgs peeled and roasted chestnuts
1 cup no-salt chicken broth
POSITION oven racks in top and bottom thirds of oven. Preheat to 350F. Arrange bread cubes in 1 layer on 2 large baking sheets. Toast in top and bottom thirds of oven, switching sheets halfway through and stirring occasionally, until golden and dry, 15 to 18 min. Transfer to a large bowl. Reduce heat to 325F.
HEAT a large pot over medium-high. Add oil, then sausage meat. Using a wooden spoon, break up meat until crumbly. Cook, stirring often, until no pink remains, 3 to 5 min. Reduce heat to medium. Add onions, celery, butter and salt. Cook, uncovered, stirring often, until onion is soft, about 5 min. Season with fresh pepper. Stir in toasted bread and chestnuts. Drizzle with broth, stirring to combine. Transfer to a large baking dish.
BAKE in bottom third of oven until hot, about 30 min.
Calories 419, Protein 12g, Carbohydrates 49g, Fat 19g, Fibre 3g, Sodium 747mg.
Excellent source of Folate.