Sausage Stuffing

9 Reviews
From: EatingWell Magazine November/December 2010

This classic stuffing pairs turkey sausage with the tangy sweetness of apples. By using turkey sausage instead of pork, we cut the fat content from 19 grams to 4.

Ingredients 10 servings

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  • 8 cups cubed whole-wheat bread, (12 slices)
  • 8 ounces bulk turkey sausage
  • 1 1/2 teaspoons canola oil
  • 3 stalks stalks celery, chopped
  • 2 medium onions, chopped
  • 1 clove garlic, finely chopped
  • 3 Golden Delicious or McIntosh apples, peeled and chopped
  • 2 tablespoons chopped fresh sage, or 2 teaspoons dried rubbed
  • 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
  • 1/2 teaspoon dried basil
  • 2 cups reduced-sodium chicken broth
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350 °F. Spread bread on a baking sheet and bake until lightly toasted, 15 to 20 minutes.
  2. Meanwhile, cook sausage in a large nonstick skillet over medium heat, stirring with a wooden spoon to break it up, until no longer pink, 5 to 10 minutes. Drain in a colander to remove excess fat.
  3. Add oil to the pan and heat over medium-low heat. Add celery, onions and garlic; cook, stirring, until softened, about 5 minutes. Add apples and cook, stirring, until tender, 8 to 10 minutes more. Transfer to a large bowl.
  4. Add the sausage, toasted bread, sage, thyme and basil to the bowl. Toss well. Drizzle broth over the mixture and toss until evenly moistened. Season with salt and pepper. Transfer to a lightly oiled 9-by-13-inch baking pan.
  5. Cover the stuffing with foil and bake until heated through, 35 to 45 minutes. If you want a crisp top, uncover it for the last 15 minutes.
  • Make Ahead Tip: Prepare through Step 4; cool, cover and refrigerate for up to 1 day. Let stand at room temperature for about 45 minutes before baking.

Nutrition information

  • Serving size: about 3/4 cup
  • Per serving: 204 calories; 5 g fat(1 g sat); 4 g fiber; 29 g carbohydrates; 12 g protein; 31 mcg folate; 21 mg cholesterol; 9 g sugars; 0 g added sugars; 130 IU vitamin A; 6 mg vitamin C; 95 mg calcium; 2 mg iron; 549 mg sodium; 360 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1/2 fruit, 1 lean meat

Reviews 9

November 27, 2014
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By: EatingWell User
The Best Stuffing Ever! I love this stuffing. I enjoy making it with my daughter:)
December 02, 2013
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By: EatingWell User
Surprsingly Healthy! This has been my go to recipe year round, especially around the Holiday Season! I used half the recommended bread amount and added some red peppers to create that sweet and spicy flavor. It is ALWAYS A HIT! Thanksgiving is just another excuse to whip up this wonderful dish! I love how the apples sort of balance the bread and sausage; wholly savory and delicious. And, it keeps for a good week after (not that there are any left overs after about 2 days!) Pros: None Cons: Low Calorie, Easy, Very Healthy
December 23, 2011
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By: GoodFun-GlutenFree
Delicious Made this for Thanksgiving last year and it was a hit. A compromise for my father who adores sausage stuffing and myself who doesn't eat pork. Used turkey breakfast sausages cut out of the casings because bulk turkey sausage is hard to come by around here. I dislike very wet stuffing so this had a really nice consistency and great flavor. The apples are a great contrast of sweetness and the fresh herbs make all the difference. Making it again for Christmas Eve tomorrow - highly recommended!
November 24, 2011
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By: EatingWell User
This is a good recipe. I added a can of chopped water chestnuts to give it more texture. Everybody really like it.
November 28, 2010
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By: EatingWell User
This stuffing did not please guests at Thanksgiving! That taste wasn't bad but it is not your usual stuffing consistency. Almost the entire pan got tossed. I will search again for a healthy version of stuffing!
November 27, 2010
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By: TucsonTeeter
Hands down this is by far the best stuffing I have ever tasted. I couldn't find bulk turkey sausage, so I purchased mild Italian Turkey sausage links and removed the casing before cooking. I would also add to the recipe that for advance preparation, the bread can be cut and toasted two days in advance.
November 24, 2010
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By: EatingWell User
Great reciepe, though I will be adding mushrooms to it will a mixture of mixed nuts and dried fruit, cranberries,cherries,ginger,mango and pineapple. I will be doing it as a dressing not a stuffing, It will cook in the oven as the turkey will be fried in peanut oil. The turkey was injected with a mixture of bar-b-que sause an chipoteo hot sause to the inside meat area, Under the skin was a dry rub with butter and cajum seasoning. All this will sit over nite. The next day at 11am let the games begin. Have a Happy Thanksgiving.
November 09, 2010
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By: EatingWell User
I think adding chicken or turkey sausage to stuffing is a great way to boost flavor without adding much extra salt or having the fat of the turkey drippings. I am inspired and working on my own concoction to encourage a real food, real easy Thanksgiving on my own site too: http://crunchtimefood.com. Thank you for spreading the word of "eating well," If we all try to influence where we can we can better balance against the marketing power of the processed food industry.
November 03, 2010
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By: EatingWell User
Overall, this wasn't bad. I had to use gluten free bread since I'm a celiac and I think that probably contributed to a lot of the issues I had with this. I will try a different kind of bread next time around. I liked the apples but figured my husband wouldn't. He generally doesn't approve of fruit in dishes like this, but he actually really like this and he especially loved the sausage. I will have to mess with the spices though, it seemed like it was lacking in something, but that's more of a personal preference.

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