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Traditional Holiday Stuffing

 Traditional Holiday Stuffing
Sausage and sage add a gourmet taste to this stuffing. It's perfect for large family gatherings, but you can also save some for later. —Lorraine Brauckhoff, Zolfo Springs, Florida
24 ServingsPrep: 35 min. Bake: 45 min.


  • 1 package (12 ounces) reduced-fat bulk pork sausage or breakfast turkey sausage links, casings removed
  • 3 celery ribs, chopped
  • 1 large onion, chopped
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons prepared mustard
  • 4 teaspoons rubbed sage
  • 1 tablespoon poultry seasoning
  • 2 loaves (16 ounces each) day-old white bread, cubed
  • 1 loaf (16 ounces) day-old whole wheat bread, cubed
  • 3 eggs, lightly beaten
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth


  • Preheat oven to 350°. In a large nonstick skillet coated with
  • cooking spray, cook sausage, celery and onion over medium heat until
  • meat is no longer pink, breaking up sausage into crumbles; drain.
  • Remove from heat; stir in mayonnaise, mustard, sage and poultry
  • seasoning.
  • Place bread cubes in a large bowl; add sausage mixture and toss. In a
  • small bowl, whisk eggs and broth; pour over bread cubes and stir
  • gently to combine. Transfer to two 3-qt. baking dishes coated with
  • cooking spray.
  • Bake, covered, 30 minutes. Uncover and bake 12-18 minutes longer or

2 of 2

Traditional Holiday Stuffing (continued)

Directions (continued)

  • until lightly browned and a thermometer reads 165°. Yield: 24
  • servings (3/4 cup each).
Editor's Note: If using this recipe to stuff poultry, replace the eggs with 3/4 cup egg substitute. Bake until a thermometer inserted in center of stuffing reads 165° and thermometer inserted in poultry thigh reads 180°. Allow 3/4 cup stuffing per pound of turkey. Bake remaining stuffing as directed in recipe.
Nutritional Facts: 3/4 cup equals 202 calories, 6 g fat (2 g saturated fat), 37 mg cholesterol, 572 mg sodium, 28 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 fat.