Healthy Holiday Chestnut Stuffing

Fresh, bottled, canned or frozen, chestnuts, unlike other tree nuts, are low in fat, but high in starch and fiber. They add unique flavor and texture to recipes, without a lot of calories. By substituting 1-percent milk for the cream, egg substitute for the whole egg, apple juice for the broth and a splash of olive oil to replace the butter, your stuffing is lower in fat and total calories, yet retains its distinctive flavor, thanks to the chestnuts and seasonings. The revamped recipe has a more palatable 206 calories and 3 grams of fat per serving. Makes approximately eight one-cup servings.

Holiday Chestnut Stuffing

3 cups of canned, bottled or frozen (peeled) chestnuts
3 stalks of celery
2 small or 1 medium yellow onion
1 clove of garlic
1 medium carrot
1 tsp. sage
1/2 tsp. thyme
1 tsp. dried or 3 Tbsp. fresh chopped parsley
1/4 tsp. pepper
1 Tbsp. olive oil
6 cups of whole-wheat bread cubes
1/2 cup graham cracker crumbs
1 cup of raisins
1/4 cup 1-percent milk
1/4 cup apple juice
1/4 cup of egg substitute

Lightly coat a 9"x13" nonstick baking pan with cooking spray and set aside. If using bottled or canned chestnuts, drain and coarsely chop along with celery, onion and carrot. Mince garlic. Heat oil in a nonstick skillet over medium heat. Saute garlic, onions, celery and parsley until soft (about 5 minutes).

Let cool a few minutes, then add to large bowl and combine with remaining ingredients and mix well. Add to baking pan, cover with foil and bake at 350 degrees for 40 minutes. Uncover and bake for another five to 10 minutes.


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