Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

If you're cooking this and Mashed Honey-Roasted Sweet Potatoes at the same time, it will take a bit longer for the stuffing to cook - about 25 minutes covered and 20 minutes uncovered.

Rick Rodgers
Recipe by Cooking Light November 2003

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Recipe Summary

Yield:
12 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250°.

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  • Place bread in a single layer on 2 baking sheets. Bake at 250° for 1 hour or until dry. Set aside.

  • Remove casings from sausage. Cook the sausage in a large nonstick skillet coated with cooking spray over medium heat until browned, stirring to crumble. Place sausage in a large bowl.

  • Heat oil in pan over medium heat. Add the onion, celery, and mushrooms; cover and cook 10 minutes or until vegetables are tender, stirring occasionally. Remove from heat; stir in thyme and the next 4 ingredients (thyme through pepper). Add the onion mixture, bread, and parsley to sausage; toss gently to combine. Add Homemade Turkey Stock, and stir until moist.

  • Increase oven temperature to 350°.

  • Spoon the bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes. Uncover and bake an additional 20 minutes or until top is crusty.

Nutrition Facts

187 calories; calories from fat 28%; fat 5.9g; saturated fat 1.6g; mono fat 2g; poly fat 1.5g; protein 12.4g; carbohydrates 21.6g; fiber 2.9g; cholesterol 38mg; iron 2.5mg; sodium 460mg; calcium 52mg.
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