Sourdough Stuffing with Chestnuts and Apples

Sourdough Stuffing with Chestnuts and Apples
Makes 12 servings

Nonstick cooking spray
1 large onion, chopped
3 celery ribs, thinly sliced
1 pound button or cremini mushrooms, cleaned and thinly sliced
2 medium apples, peeled, cored and chopped
One 1-pound sourdough loaf, left unwrapped on the counter overnight, then torn into 1-inch chunks
One 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 (crumbled) sage
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Instructions

1. Spray a large skillet with nonstick spray and set it over medium heat. Add the onion and celery; cook, stirring often, until softened, about 3 minutes. Transfer to a large bowl.

2. Return the skillet to medium heat. 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. Transfer to the large bowl.

3. Stir in the bread, chestnuts, broth, egg substitute, sage, thyme, salt and pepper until well combined. Stuff into a 12- to 15-pound turkey.