This tasty and sneakily healthy take on everyone's favorite stuffing promises to please everyone at Thanksgiving dinner. With whole grain bread, lean turkey sausage and a fraction of the butter used in traditional stuffing recipes, it still delivers great flavor and texture.
Prep Time: 15 minutes
Cook Time: About 50 minutes
Yield: 8 servings
- 1 pound crusty whole grain bread, cut into cubes (8 cups)
- 1 pound sweet Italian turkey sausage, removed from casings
- 3 TB unsalted butter
- 2 cups chopped onion
- 1 cup sliced celery
- 1 large Granny Smith apple, peeled, cored and diced
- 3 TB chopped fresh sage, or 1 ½ tablespoons dried sage leaves
- 1 TB chopped fresh thyme, or 1 ½ teaspoons dried thyme leaves
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 can (14 ½ ounces) fat-free reduced-sodium chicken broth
Heat oven to 350. Coat a shallow 3-qt baking dish with nonstick cooking spray. Spread bread cubes on a rimmed baking sheet. Bake 10 to 12 minutes or until lightly toasted. Remove from oven; leave oven on.
Meanwhile, heat a large nonstick skillet over medium heat. Add sausage and cook, breaking up into chunks, until browned and cooked through, about 7 minutes. Remove sausage to a large bowl. Add butter to skillet and melt over medium heat. Add onion and celery and cook, stirring frequently, until almost tender, about 5 minutes.
Add apple, herbs, salt and pepper and cook, stirring occasionally, until apple and vegetables are tender, about 5 minutes. Pour into bowl with bread cubes. Drizzle broth over stuffing mixture and toss until evenly moistened. Pour into baking dish and cover with foil. (Can be made up to this point 1 day ahead and refrigerated).
Bake 20 minutes. Uncover and bake 15 minutes or until top is lightly toasted.