Sourdough-Sausage Stuffing

If you have only one oven, make the stuffing first, and keep it warm; then pop it back into the oven for a quick reheat before serving.

Yield: 9 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 21%
  • Fat: 5g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 2.4g
  • Protein: 11.9g
  • Carbohydrate: 28.9g
  • Fiber: 2.1g
  • Cholesterol: 30mg
  • Iron: 2.3mg
  • Sodium: 699mg
  • Calcium: 76mg

Ingredients

  • 3 turkey Italian sausage links (about 11 ounces)
  • 1 teaspoon olive oil
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons dried rubbed sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon black pepper
  • 12 cups (1/2-inch) cubed sourdough bread (about 1 pound)
  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  2. Remove casings from sausage. Heat oil in a large nonstick skillet over medium-high heat; add sausage, and sauté 5 minutes until browned, stirring to crumble. Add onion and celery, and sauté 3 minutes. Stir in parsley and next 5 ingredients (parsley through pepper). Place sausage mixture in a large bowl; stir in bread and broth. Spoon stuffing into an 11 x 7-inch baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes. Uncover; bake an additional 20 minutes or until golden brown.
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