Eat Skinny Be Skinny Thanksgiving Sides Part 1: Stuffing

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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.

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  1. Posted by Emily Z on
    Monday, November 22nd, 2010
    This stuffing looks delicious. Stuffing is one of my absolute favorite parts of Thanksgiving... my mom always gets to make it, though, as she's always hosting our family's dinners and she's the one with the turkey and all! ;)
  2. Monday, November 22nd, 2010
    That's a good looking stuffing, skinny or not! Love subbing turkey for other stuff. And it's in keeping with the theme of the day. Great job!
  3. Posted by Briarrose on
    Tuesday, November 23rd, 2010
    Wonderful stuffing. Love the sourdough.
  4. Posted by Tes on
    Friday, November 26th, 2010
    Wow that looks so delicious. It sounds so flavourful and yummy, too :)
    Happy Thanksgiving!
  5. Posted by Anonymous on
    Monday, November 29th, 2010
    Looks deliciously flavorful!