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Name: Sausage Stuffing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 tb Chopped fresh sage or 2; 1 1/2 ts Vegetable oil; preferably; 1 c Defatted reduced-sodium; 2 Onions; chopped; 1/2 ts Dried basil; Salt & freshly ground black; 8 c Cubed whole-wheat bread; (12; 1/2 lb Bulk turkey sausage; 3 Stalks celery; chopped; 3 Golden Delicious or McIntosh; 1 Clove garlic; finely chopped; 1 ts Chopped fresh thyme or 1/2

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INGREDIENTS

2 tb Chopped fresh sage or 2
1 1/2 ts Vegetable oil; preferably
1 c Defatted reduced-sodium
2 Onions; chopped
1/2 ts Dried basil
Salt & freshly ground black
8 c Cubed whole-wheat bread; (12
1/2 lb Bulk turkey sausage
3 Stalks celery; chopped
3 Golden Delicious or McIntosh
1 Clove garlic; finely chopped
1 ts Chopped fresh thyme or 1/2

INSTRUCTIONS

Ah, I was in search of a good recipe for stuffing too and found this on the Eating Well Site....just havent had time to format to MC. This classic recipes fat content is halved by substituting turkey sausage for pork. Preheat oven to 350 degrees F. Spread bread on a baking sheet and bake for 15 to 20 minutes, or until lightly toasted. Heat a large nonstick skillet over medium heat. Add sausage and cook, stirring with a wooden spoon to break it up, for 5 to 10 minutes, or until no longer pink. Drain in a colander to remove excess fat. Set aside. Add oil to the skillet and heat over medium-low heat. Add celery, onions and garlic; saute for about 5 minutes, or until softened. Add apples and saute for 8 to 10 minutes longer, or until tender. Transfer to a large bowl and add the reserved sausage, toasted bread, sage, thyme and basil. Toss well. Drizzle 1 1/2 cups chicken broth over the breadcrumbs and toss until evenly moistened. If baking in a casserole dish, add the remaining 1/2 cup chicken broth. Season with salt and pepper. Makes 8 cups, enough to stuff one 12-pound turkey or to serve 8 as a side dish. Posted to EAT-LF Digest by aml@skypoint.com on Nov 13, 1998, converted by MM_Buster v2.0l.

NOTES

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Sausage Stuffing

2 tb Chopped fresh sage or 2
1 1/2 ts Vegetable oil; preferably
1 c Defatted reduced-sodium
2 Onions; chopped
1/2 ts Dried basil
 Salt & freshly ground black
8 c Cubed whole-wheat bread; (12
1/2 lb Bulk turkey sausage
3 Stalks celery; chopped
3 Golden Delicious or McIntosh
1 Clove garlic; finely chopped
1 ts Chopped fresh thyme or 1/2

Ah, I was in search of a good recipe for stuffing too and found this on the  Eating Well Site....just havent had time to format to MC.    This classic recipes fat content is halved by substituting turkey sausage  for pork.    Preheat oven to 350 degrees F. Spread bread on a baking sheet and bake for  15 to 20 minutes, or until lightly toasted. Heat a large nonstick skillet  over medium heat. Add sausage and cook, stirring with a wooden spoon to  break it up, for 5 to 10 minutes, or until no longer pink. Drain in a  colander to remove excess fat. Set aside.    Add oil to the skillet and heat over medium-low heat. Add celery, onions  and garlic; saute for about 5 minutes, or until softened. Add apples and  saute for 8 to 10 minutes longer, or until tender. Transfer to a large bowl  and add the reserved sausage, toasted bread, sage, thyme and basil. Toss  well. Drizzle 1 1/2 cups chicken broth over the breadcrumbs and toss until  evenly moistened. If baking in a casserole dish, add the remaining 1/2 cup  chicken broth. Season with salt and pepper.    Makes 8 cups, enough to stuff one 12-pound turkey or to serve 8 as a side  dish.    Posted to EAT-LF Digest by aml@skypoint.com on Nov 13, 1998, converted by  MM_Buster v2.0l.

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Nutrition

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Serving Size: 1 Serving (228g)
Recipe Makes: 1 servings

Calories: 1
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 155.2mg		5 %
Potassium 12mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 0.1g
Protein 0.1g		0 %
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Calories per serving: 1

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