Apple, Sage And Chestnut Stuffing

• 1 tablespoon olive oil, divided
• 1 cup thinly sliced celery, about 4 celery stalks
• 1 1/2 cups chopped onion, about 1 medium onion
• 4 cups chopped Fuji apples, about 3 apples
• 3 tablespoons finely chopped flat-leaf parsley
• 1 tablespoon finely chopped fresh sage
• 1 tablespoon finely chopped fresh thyme
• 2 teaspoons finely chopped fresh rosemary
• 10 cup (1-inch) cubes from assorted whole-grain bread, toasted until dry
• 2 cups coarsely chopped cooked shelled chestnuts
• 2 cups cooked crumbled lean sweet Italian chicken sausage (optional)
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 large egg, lightly beaten
• 3 1/4 cups fat-free, low-sodium chicken broth, heated
• 4 tablespoons unsalted butter

1. Preheat the oven to 350u0b0. Coat a 9- x 13-inch baking dish with 2 teaspoons olive oil.
2. Heat remaining 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add celery and onion; saute 5 minutes. Add apple, parsley, sage, thyme, and rosemary; saute 3 minutes.
3. Combine apple mixture, bread, and next 5 ingredients (through egg) in a large bowl. Add hot broth; stir well. (Mixture should be moist but not soaked.) Spoon into prepared baking dish. Dot with butter. Cover with foil.
4. Bake at 350u0b0 for 30 minutes. Uncover; bake 25 minutes or until top is golden brown. Let stand 15-20 minutes before serving.

olive oil, celery, onion, apples, flatleaf parsley, fresh sage, thyme, fresh rosemary, bread, chestnuts, lean sweet italian chicken sausage, salt, freshly ground black pepper, egg, chicken broth, unsalted butter

Taken from www.myrecipes.com/recipe/apple-sage-chestnut-stuffing (may not work)