Traditional Holiday Stuffing Recipe

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Traditional Holiday Stuffing Recipe photo by Taste of Home

Traditional Holiday Stuffing Recipe

Read Reviews

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

Featured In: Traditional Thanksgiving

MAKES:

24 servings

TOTAL TIME:

Prep: 35 min. Bake: 45 min.

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VERIFIED BY Taste of Home Test Kitchen

Healthy Diabetic Exchange CONTEST WINNER

MAKES:

24 servings

TOTAL TIME:

Prep: 35 min. Bake: 45 min.

Ingredients

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 large eggs, lightly beaten
2 cans (14-1/2 ounces each) reduced-sodium chicken broth

Directions

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 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.

Originally published as Traditional Holiday Stuffing in Healthy Cooking October/November 2008, p41

Nutritional Facts

3/4 cup: 202 calories, 6g fat (2g saturated fat), 37mg cholesterol, 572mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 fat.

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 large 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 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.

Originally published as Traditional Holiday Stuffing in Healthy Cooking October/November 2008, p41

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