Sourdough Stuffing With Roasted Chestnuts

• 1 loaf sourdough bread, crusts removed, cut into 1/2-inch cubes
• Cooking spray
• 1 (14.8-ounce) jar of roasted chestnuts, drained and roughly chopped
• 2 tablespoons unsalted butter, softened
• 1 chopped large yellow onion
• 2 chopped large carrots
• 2 chopped large celery stalks
• 2 cored peeled Granny Smith apples, diced into 1/2-inch cubes (about 3/4 pound)
• 1/2 cup minced fresh flat-leaf parsley
• 1 tablespoon fresh thyme leaves
• 1 tablespoon minced fresh sage
• 1 teaspoon kosher or sea salt
• 1/4 teaspoon freshly ground pepper
• 2 large eggs, lightly beaten
• 4 cups less-sodium chicken broth

1. Preheat oven to 400u0b0. Bake bread cubes in a single layer on 2 rimmed baking sheets for 8-10 minutes or until lightly browned. Set aside to cool.
2. Turn oven down to 350u0b0. Coat 13- x 9-inch pan with cooking spray. Place bread and chestnuts in a large bowl.
3. In large saute pan, melt butter over medium-high heat. Cook onion, carrots, and celery 4 minutes or until onion is soft. Add apples; saute 2 minutes more. Add parsley and next 4 ingredients (through pepper); saute for 1 minute more. Combine apple mixture with bread cubes. Add eggs and stock; stir. Bake stuffing in prepared pan, uncovered, 1 hour or until the top is lightly browned and crusty.

bread, cooking spray, chestnuts, unsalted butter, yellow onion, carrots, celery stalks, apples, parsley, thyme, fresh sage, kosher, freshly ground pepper, eggs, chicken broth

Taken from www.myrecipes.com/recipe/sourdough-stuffing-with-roasted-chestnuts (may not work)