Chicken Sausage and Herb Stuffing
Everyone seems to LOVE Thanksgiving stuffing. Most of us don’t love the inches on the waistline. What if I told you that you could have your stuffing and eat it too! Try this healthier version of stuffing. It’s delicious and a has far fewer calories.
- 14 oz whole wheat French bread or baguette, crusts removed (weight after crust is removed)
- 2 tbsp whipped butter
- 1 1/2 cups diced yellow onion
- 1- 3/4 cups (about 4 stalks) diced celery
- 13 oz fresh sweet Italian chicken sausage, casing removed
- 1/4 cup chopped fresh sage
- 1 tbsp chopped fresh thyme
- 3 1/4 cups reduced-sodium chicken broth
- salt and freshly ground pepper, to taste
- cooking spray
- Cut the bread into 1/2-inch cubes. Spread the bread out on a baking sheet and let it dry overnight – OR – place the baking sheet in a 350°F oven and bake about 20 minutes, or until the bread is dried out. Set aside.
- Preheat oven to 375°F. Spray a large baking dish with oil.
- In a large sauté pan, melt the butter over medium heat. Add the onion and celery and sauté, stirring occasionally, until tender and translucent, about 8 minutes. Transfer to a large bowl.
- In the same pan over medium heat, cook the sausage, crumbling with a wooden spoon, until lightly browned and cooked through, about 10 minutes. Transfer the sausage to the bowl with the onion/celery mixture.
- Add the bread, sage and thyme to the bowl with the sausage/onion mixture and stir to combine. Add the chicken broth and stir to evenly coat the bread. Adjust salt and pepper to taste and stir to mix well.
- Transfer to the baking dish and bake for 30 minutes. Using a wooden spoon, gently stir. Continue baking until golden, about 30 to 35 minutes more. Serve immediately.
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