Rye Stuffing with Italian Sausage, Pears, and Chestnuts

Rye Stuffing with Italian Sausage, Pears, and Chestnuts
9 Ingredients
  • 2 tablespoons olive oil
  • 1 pound Italian sausage, squeezed from casing
  • 1 pound day-old rye bread cubes (from a crusty loaf)
  • 2 pears, cored and sliced
  • 1 cup halved peeled steamed chestnuts
  • 1 1/2 to 2 cups reduced-sodium chicken broth
  • 2 large eggs
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons chopped fresh thyme leaves
Nutrition
307
15% daily value
12 servings
                                       
                                            dairy-​free
     

Fat

25% 16

Saturated

26% 5

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 3

Carbs

10% 29

Carbs (net)

- 26

Fiber

10% 2

Sugars

- 5

Sugars, added

- 0

Protein

23% 11

Cholesterol

20% 60

Sodium

23% 562

Calcium

7% 70

Magnesium

7% 30

Potassium

6% 298

Iron

12% 2

Zinc

12% 1

Phosphorus

20% 141

Vitamin A

2% 14

Vitamin C

8% 7

Thiamin (B1)

33% 0

Riboflavin (B2)

16% 0

Niacin (B3)

24% 4

Vitamin B6

17% 0

Folate equivalent (total)

14% 55

Folate (food)

- 42

Folic acid

- 8

Vitamin B12

18% 0

Vitamin D

46% 7

Vitamin E

3% 1

Vitamin K

4% 5

Sugar alcohols

- 0

Water

- 105
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