Makeover Sausage Pecan Stuffing Recipe

5 1 1
Makeover Sausage Pecan Stuffing Recipe
Makeover Sausage Pecan Stuffing Recipe photo by Taste of Home
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Makeover Sausage Pecan Stuffing Recipe

Read Reviews
5 1 1
Publisher Photo
Nothing about this moist, pecan-topped stuffing says ‘lighter.’ Fabulous flavors! —Healthy Cooking Test Kitchen
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • 1 pound lean ground turkey
  • 2 cups sliced fresh mushrooms
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 teaspoon fennel seed
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground nutmeg
  • 3 garlic cloves, minced
  • 1 loaf (16 ounces) day-old white bread, cubed
  • 1 large tart apple, chopped
  • 2 teaspoons rubbed sage
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons poultry seasoning
  • 1/2 teaspoon pepper
  • 2 eggs
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup chopped pecans

Directions

In a Dutch oven, cook the turkey, mushrooms, celery, onion, fennel seed, cayenne and nutmeg over medium heat until turkey is no longer pink. Add garlic; cook 1 minute longer. Drain.
Transfer to a large bowl. Add the bread, apple, sage, salt, poultry seasoning and pepper. Whisk eggs and broth; pour over bread mixture and toss to coat. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with pecans.
Bake, uncovered, at 350° for 30-35 minutes or until top is lightly browned and a thermometer reads 160°. Yield: 12 servings.
Originally published as Makeover Sausage Pecan Stuffing in Healthy Cooking October/November 2011, p27

Nutritional Facts

3/4 cup: 226 calories, 9g fat (2g saturated fat), 65mg cholesterol, 654mg sodium, 25g carbohydrate (5g sugars, 2g fiber), 12g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat.

  • 1 pound lean ground turkey
  • 2 cups sliced fresh mushrooms
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 teaspoon fennel seed
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground nutmeg
  • 3 garlic cloves, minced
  • 1 loaf (16 ounces) day-old white bread, cubed
  • 1 large tart apple, chopped
  • 2 teaspoons rubbed sage
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons poultry seasoning
  • 1/2 teaspoon pepper
  • 2 eggs
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup chopped pecans
  1. In a Dutch oven, cook the turkey, mushrooms, celery, onion, fennel seed, cayenne and nutmeg over medium heat until turkey is no longer pink. Add garlic; cook 1 minute longer. Drain.
  2. Transfer to a large bowl. Add the bread, apple, sage, salt, poultry seasoning and pepper. Whisk eggs and broth; pour over bread mixture and toss to coat. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with pecans.
  3. Bake, uncovered, at 350° for 30-35 minutes or until top is lightly browned and a thermometer reads 160°. Yield: 12 servings.
Originally published as Makeover Sausage Pecan Stuffing in Healthy Cooking October/November 2011, p27

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cookandbaker User ID: 240219 181201
Reviewed Sep. 27, 2011

"This is excellent! So flavorful, and perfect for fall! We enjoyed it as a Main Dish, and it's now on my favorites list."

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