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Serves 12 / This is so flavorful, your guests will never know they're eating soy sausage instead of the real deal! Preparation tip: Chopped apples make a nice addition. Ingredient tip: Cooked chestnuts are sold seasonally in jars, usually in the canned vegetable and fruit aisle. 8 cups cubed day-old whole-grain or whole-wheat bread (1/2-inch cubes) 1 tablespoon olive oil 1 14-ounce tube soy sausage, crumbled Kosher salt and freshly ground black pepper, to taste 1 small yellow onion, chopped 1 stalk celery, chopped 1 cup bottled cooked chestnuts (not packed in water), quartered 2 tablespoons chopped fresh sage 2 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh thyme 4 cups low-sodium vegetable broth, divided 1. Preheat oven to 425°. Spread bread cubes on a baking sheet and toast in oven until lightly browned, about 20 minutes. Set aside. Reduce heat to 375°. 2. Meanwhile, heat olive oil in a sauté pan over medium-high heat. Add crumbled soy sausage and brown thoroughly, about 10 minutes, breaking up large pieces. Season with salt and pepper. Transfer to a large bowl. 3. Return pan to medium heat. Sauté onion and celery until soft, about 5 minutes. Add to bowl with sausage. Stir in chestnuts, herbs, and 3 cups broth. Add bread cubes and toss; season with salt and pepper. 4. Transfer mixture to a 9x13-inch baking dish lightly coated with cooking spray. Pour remaining 1 cup broth over all. Cover with foil and bake at 375° for 35 minutes. Remove foil and continue baking until browned, about 35 minutes more. PER SERVING: 127 cal, 13% fat cal, 2g fat, 0g sat fat, 0mg chol, 7g protein, 22g carb, 4g fiber, 450mg sodium |