Ww 3 Points - Sourdough Stuffing With Chestnuts and Apples

If you don't want to bake this stuffing inside a 12- to 15-pound turkey, place it in a sprayed 9 x 13-inch baking dish and bake covered at 375°F for 30 minutes, then uncovered until lightly browned, about 15 minutes more. If you want to test it out before making it on Thanksgiving Day, consider doing a half recipe inside a large chicken.

• Ready In: 50 mins
• Serves: 12

Ingredients

•  nonstick cooking spray
• 1  large onion, chopped
• 3  celery ribs, thinly sliced
• 1  lb button mushrooms or 1  lb cremini mushroom, cleaned and thinly sliced
• 2  medium apples, peeled, cored and chopped
• 1  lb  sourdough loaf, left unwrapped on the counter overnight, then torn into 1-inch chunks
• 1 (8 ounce) jar  roasted peeled chestnuts, chopped
• 1 1⁄4 cups  fat-free vegetable broth
• 1⁄2 cup  pasteurized egg substitute, such as Egg Beaters
• 2  teaspoons rubbed sage (crumbled)
• 2  teaspoons dried thyme
• 1  teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper

Directions

1. Spray a large skillet with nonstick spray and set it over medium heat.
2. Add the onion and celery; cook, stirring often, until softened, about 3 minutes. Transfer to a large bowl.
3. Return the skillet to medium heat.
4. Add the mushrooms; cook, stirring often, until they begin to release their liquid. Add the apples and cook, stirring frequently, until softened and the juice in the pan has been reduced to a glaze, about 4 minutes.
5. Transfer to the large bowl.
6. Stir in the bread, chestnuts, broth, egg substitute, sage, thyme, salt and pepper until well combined.
7. Stuff into a 12- to 15-pound turkey.
8. Serving size: 2/3 cup. POINTS® value per serving: 3.
9. (Note: POINTS values can vary slightly for stuffing cooked in a turkey.).