October 22, 2016
Sausage, Chestnut & Plum Stuffing

Sausage, Chestnut & Plum Stuffing

by Berkeley Wellness  |  

Turkey breast and lean pork have the same amount of saturated fat (0.6 grams per ounce of cooked), but when you get into the realm of sausage, turkey is the winner: Pork sausage has more than twice the saturated fat of turkey sausage.

Makes 16 servings


1 pound chestnuts, cooked and peeled

10 cups whole-grain bread cubes (about 15 ounces)

2 teaspoons vegetable oil, such as olive or canola oil

¼ pound Italian-style turkey sausage, casings removed

1 medium onion, finely chopped

2 stalks celery, halved lengthwise and thinly sliced crosswise

3 cups chicken broth, homemade or canned

1 cup diced pitted dried plums (prunes)

1 teaspoon thyme

¾ teaspoon salt

½ teaspoon pepper


1. Coarsely chop the chestnuts, and set aside.

2. Preheat the oven to 350°F. Spread the bread on a baking sheet and bake for seven to 10 minutes, stirring occasionally, or until crisp. Transfer to a large bowl. Keep the oven on.

3. Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Crumble in the sausage meat and cook, stirring to break up the meat, until the sausage is lightly browned, about five minutes. Add the onion and cook, stirring frequently, until the onion is soft, about seven minutes. Stir in the celery and cook until the celery is crisp-tender, about three minutes.

4. Add the sautéed sausage and vegetables to the bread. Then add the chestnuts, broth, prunes, thyme, salt and pepper, and stir well to combine and evenly moisten the bread.

5. Transfer the stuffing mixture to a shallow 3-quart baking dish, cover with foil, and bake for 30 minutes, or until the stuffing is piping hot.

Nutrition per serving: 199 calories, 3.1g total fat (0.6g saturated), 5mg cholesterol, 5g dietary fiber, 38g carbohydrate, 6g protein, 383mg sodium.

Good source of: fiber, riboflavin, selenium, thiamin, vitamin B6.

How to cook chestnuts

  • Roasting With a sharp knife, cut an “X” in the flat side of each chestnut. Place in a jelly-roll pan and roast at 400°F for about 25 minutes, or until the shells pop open. When cool enough to handle, but still warm, peel the hard outer shell and inner membrane away. (Cover the remaining chestnuts while you work, as they are easier to peel while still warm.)
  • Boiling Cut an “X” as described above. In a large saucepan of boiling water, cook the chestnuts until their shells pop open and the chestnuts are tender, about 20 minutes. Drain and peel while still slightly warm.
  • Reconstituting Dried chestnuts are available at gourmet shops, and at Asian and Italian markets. Soak dried chestnuts in cold water for several hours or overnight. Drain. In a large pot of boiling water, cook the chestnuts until tender, about 20 minutes. Some dried chestnuts still have bits of membrane stuck in their crevices, but once the chestnuts are expanded and softened, it’s easy to pull those pieces off.
From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.