Whole-Grain and Chestnut Stuffing

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 9×13-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