Traditional sausage stuffing is high in fat, and even though it’s very tasty, it isn’t heart healthy. During the holiday season try this sausage stuffing recipe that replaces fatty pork sausage with leaner turkey sausage.
Number of Servings: 12
Ingredients
- ½ pound turkey sausage
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 12 slices whole-grain bread
- 1 large Granny Smith apple, chopped
- 1 cup finely chopped mushrooms
- 1 tablespoon poultry seasoning
- 2 cups fat-free chicken broth
Directions
Cook the sausage in a skillet over medium heat, breaking it into small crumbles. Drain excess fat. Add onion and celery and cook briefly. Let cool. Cut sliced bread into small cubes, and put in a large bowl with chopped apple, chopped mushrooms, and poultry seasoning. Add sausage mixture to bread and mix well. Stir in chicken broth one cup at a time. You will want the stuffing mixture to be moist, but not too wet. Refrigerate until ready to use. Divide the stuffing into two equal parts. Half will be enough to stuff a 6-pound turkey breast. With turkey breast-side-down, lightly mound stuffing between ribs. Cover with aluminum foil. Turn breast over, and place in roasting pan. Add stuffing to neck cavity and cook the turkey breast as directed. Freeze the remaining stuffing for another use.
Nutrition Facts
Per serving size: 128 calories, 2.5g fat, 16g carbohydrate, 8g protein, 246mg sodium, 3g fiber
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