Traditional Holiday Stuffing
Total TimePrep: 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 large eggs, lightly beaten
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- Chopped fresh parsley, optional
- Preheat oven to 350°. In a large nonstick skillet 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 until lightly browned and a thermometer reads 165° 12-18 minutes longer. If desired, top with chopped parsley.
Nutrition Facts3/4 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.
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Dec 9, 2013
Our new thanksgiving stuffing. Very Good.
Nov 25, 2010
Its healthy recipes like this that give healthy recipes a bad name. Dry, bland and tasteless.
Nov 22, 2009
I would definitely make this recipe again, although I'd leave out the sausage. My family does not like sausage in their thanksgiving stuffing.