Moist Turkey Sausage Stuffing

Name: Moist Turkey Sausage Stuffing
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 16 servings (2/3 cup each).
Ingredients: 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

With tangy apricots and turkey sausage, this stuffing is a terrific mix of sweet and savory. —Priscilla Gilbert, Indian Harbour Beach, Florida

Ingredients

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

Directions

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.

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: 205 calories, 5g fat (1g saturated fat), 21mg cholesterol, 540mg sodium, 32g carbohydrate (8g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

Originally published as Turkey Sausage, Apricot & Cranberry Stuffing in Healthy Cooking October/November 2010