Sausage Stuffing

Rating: 4.11 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2010

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Recipe Summary

total:
1 hr 20 mins
Servings:
10
Nutrition Profile:
High Fiber
Dairy-Free
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Spread bread on a baking sheet and bake until lightly toasted, 15 to 20 minutes.

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  • 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.

  • 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.

  • 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.

  • 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.

Tips

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 Facts

Serving Size: about 3/4 cup
Per Serving:
204 calories; protein 11.8g 24% DV; carbohydrates 29.3g 9% DV; exchange other carbs 2; dietary fiber 4.1g 16% DV; sugars 9.4g; fat 4.8g 7% DV; saturated fat 1g 5% DV; cholesterol 21.3mg 7% DV; vitamin a iu 129.8IU 3% DV; vitamin c 6mg 10% DV; folate 31.4mcg 8% DV; calcium 94.6mg 10% DV; iron 1.7mg 9% DV; magnesium 45.9mg 16% DV; potassium 359.5mg 10% DV; sodium 549.1mg 22% DV; thiamin 0.2mg 22% DV; added sugar 2g.
Exchanges:

1 starch, 1/2 fruit, 1 lean meat

Reviews (9)

Read More Reviews
9 Ratings
  • 5 star values: 1
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
11/27/2014
The Best Stuffing Ever! I love this stuffing. I enjoy making it with my daughter:) Read More
EatingWell User
Rating: 5 stars
12/02/2013
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 Read More
GoodFun-GlutenFree
Rating: 4 stars
12/23/2011
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! Read More
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EatingWell User
Rating: 4 stars
11/24/2011
This is a good recipe. I added a can of chopped water chestnuts to give it more texture. Everybody really like it. Read More
EatingWell User
Rating: 4 stars
10/29/2011
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. Read More
EatingWell User
Rating: 4 stars
10/29/2011
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. Read More
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EatingWell User
Rating: 4 stars
10/29/2011
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. Read More
TucsonTeeter
Rating: 4 stars
10/29/2011
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. Read More
EatingWell User
Rating: 4 stars
10/29/2011
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! Read More
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