The October/November edition of Healthy Cooking by Taste of Home magazine contained a stuffing recipe titled ‘Moist Turkey Sausage Stuffing Recipe’ that looked amazing. I am not sure how healthy it is over all (nutrition information below) but I will trust you to keep your portion sizes in check.
For some more healthy stuffing recipes, check out Spark Recipes.
Moist Turkey Sausage Stuffing (Yield: 16 Servings)
Prep: 20 min. Cook: 20 min.
1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
4 celery ribs, chopped
1 large onion, chopped
1-1/2 cups chopped dried apricots
1/4 cup minced fresh parsley
1 tablespoon minced fresh sage or 1 teaspoon dried sage
1 teaspoon poultry seasoning
1/4 teaspoon pepper
3 teaspoons sodium-free chicken bouillon granules
3-1/4 cups boiling water
1 package (14 ounces) crushed corn bread stuffing
1 cup fresh or frozen cranberries, chopped
In a Dutch oven, cook the turkey sausage, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the apricots, parsley, sage, poultry seasoning and pepper; cook 3 minutes longer.
Dissolve bouillon in boiling water; stir into sausage mixture. Stir in corn bread stuffing; cook and stir until liquid is absorbed. Gently stir in cranberries; heat through. Yield: 16 servings (2/3 cup each). Editor’s Note: This recipe makes enough stuffing to stuff a 14-pound turkey. Bake until a meat thermometer reads 180° for turkey and 165° for stuffing.
Nutrition Facts: 2/3 cup equals 205 calories, 5 g fat (1 g saturated fat), 21 mg cholesterol, 540 mg sodium, 32 g carbohydrate, 3 g fiber, 9 g protein.
Editor’s Note: This recipe makes enough stuffing to stuff a 14-pound turkey. Bake until a meat thermometer reads 180° for turkey and 165° for stuffing.
*Photo courtesy of Taste of Home