With a few easy tweaks, this delicious sausage stuffing elevates a holiday standard into a dish you can feel good about serving your loved ones. Chock full of veggies, lower in fat and higher in protein than traditional stuffing, this is comfort food at its best.
Tips for a healthier stuffing
- Swap out pork sausage for leaner turkey sausage.
- Look for broth that is low sodium or no salt added.
- Saute vegetables in olive oil rather than butter
- Choose bread that is high in protein; whole wheat is a great option.
12 servings (about ⅔ cup each)
12 ounces high protein bread, cut into 1-inch cubes
2 tablespoons of oil
1½ cups chopped onion
¾ cup chopped celery
¾ cup chopped carrots
1 cup chopped bell pepper
8 ounces raw turkey sausage, casings removed
2 cups low-sodium chicken broth
1 teaspoon poultry seasoning
½ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
2-3 large eggs
Have you had bariatric surgery? This recipe is a healthful option for you — and for anyone seeking tasty, nutritious food options.
- Preheat oven to 350°. Arrange bread in a single layer on a large sheet pan. Bake at 350° for 15 minutes or until crisp and toasted. Remove pan from oven and cool bread cubes.
- Increase oven temperature to 375°.
- Heat a large skillet over medium-high heat. Add oil to pan and swirl to coat. Add onion, celery, carrots and bell pepper and sauté for 5 minutes. Add sausage and cook until sausage is done, stirring to crumble. Remove pan from heat and cool slightly.
- Combine broth, poultry seasoning, pepper, salt and eggs in a large bowl, stirring with a whisk. Add bread to stock mixture and stir to combine. Let stand for 5 minutes or until bread absorbs most of the liquid, stirring occasionally. Stir in sausage mixture.
- Spoon dressing into a 2-quart glass or ceramic baking dish coated with cooking spray. Bake at 375° for 35 minutes or until the top is lightly browned. Remove pan from oven. Serve hot.
See more of the fresh, fun and healthy recipes on our Wellness blog.
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