Sausage Stuffing

From EatingWell: November/December 1992 — Subscribe Now!

This classic recipe's fat content is halved by substituting turkey sausage for pork.

8 cups, enough to stuff one 12-pound turkey or to serve 8 as a side dish

Active Time: 40 minutes

Total Time: 40 minutes

Nutrition Profile

Ingredients

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 onions, chopped
1 clove garlic, finely chopped
3 Golden Delicious or McIntosh apples, peeled, cored and chopped
2 tablespoons chopped fresh sage, or 2 teaspoons rubbed dried sage
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
1/2 teaspoon dried basil
1 1/2-2 cups reduced-sodium chicken broth
Salt & freshly ground pepper to taste

Preparation

Preheat oven to 350°F. Spread bread on a baking sheet and bake for 15 to 20 minutes, or until lightly toasted.
Place sausage in a large nonstick skillet and cook 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. Set aside.
Add oil to the pan and heat over medium-low heat. Add celery, onions and garlic; sauté for about 5 minutes, or until softened. Add apples and sauté until tender, 8 to 10 minutes longer. Transfer to a large bowl and add the reserved sausage, toasted bread, sage, thyme and basil. Toss well.
Drizzle 1 1/2 cups broth over the breadcrumb mixture and toss until evenly moistened. If baking in a casserole dish, add the remaining 1/2 cup broth. Season with salt and pepper.

Nutrition

Per serving: 201 calories; 5 g fat (1 g sat, 1 g mono); 21 mg cholesterol; 28 g carbohydrates; 12 g protein; 5 g fiber; 510 mg sodium; 252 mg potassium.

Nutrition Bonus: Selenium (24% daily value).

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/2 fruit, 1 medium-fat meat