Stuffing is as integral to the Thanksgiving dinner as turkey is, at least in my book. I can’t imagine a plate that evening without this holiday comfort food. The smell and the flavor remind me of my Thanksgiving pasts where I would help my mom and grandma make it from scratch. And that stuffing we’d make? Absolutely one of the best I’ve ever had! Since all of the women in my family are amazing cooks, I knew I could never top their stuffing recipe, but wanted to give my own variety a whirl for a work holiday potluck. Since last year’s dish was an utter and complete fail [learned the hard way that soy milk IS NOT a substitute for regular], I wanted to really make a dish that was amazing, but still healthy and low-fat! After doing a bit of digging, I found a delicious recipe that easily transformed this side dish into an entrée contender. With turkey sausage, hearty bread and tons of veggies, this stuffing has all the makings of a delicious meal!
Turkey and Herb Sausage Stuffing
What You’ll Need:
- 10 cups cubed sourdough bread (about 1 pound)
- 3 tablespoons unsalted butter
- 2 cups chopped onion
- 1 cup chopped celery
- 15 ounces turkey sausage
- 3 tablespoons thyme
- 3 tablespoons sage
- 3 tablespoons parsley
- 1/2 teaspoon black pepper
- 2 cups low sodium chicken broth
- 1 cup water
- 1 large egg
- Cooking spray
How To Make It:
- Preheat oven to 350 degrees.
- Arrange bread in layers on a cookie sheet or shallow pan. Bake at 350° for 20 minutes or until golden, flipping bread if it’s layered. Turn oven off; leave pans in oven for 30 minutes or until bread is crisp.
- Melt butter in a large skillet over medium heat. [Don’t mind our old-school skillet. We have a new one on the registry!]
- Add onion and celery; cook 11 minutes or until tender. Stir frequently.
- Transfer vegetables to a large bowl.
- Add sausage to pan. Increase heat; sauté until browned, stirring to crumble into pieces.
- Remove sausage from pan and add to vegetable mixture. Stir in bread, herbs, and pepper and toss. Set aside.
- Combine broth, 1 cup water, and egg.
- Drizzle broth mixture over bread mixture and toss.
- Spoon mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray and cover with foil.
- Bake for 25 minutes then take off the foil and cook 25 minutes more. [Until browned].
Nutritional Information per 3/4 cup: 149 calories, 6.4 grams of fat, 7.2 grams of protein and 1.5 grams of fiber.