Chicken Sausage and Herb Stuffing Recipe
If sausage stuffing is a must on your Thanksgiving table, this recipe will not dissappoint! Lean chicken sausage is combined with celery, onion and fresh herbs to create a great tasting stuffing you won’t believe is light.
You can make this the night before, and bake it before you are ready to serve. Leftovers should be good for about 3 days.
Chicken Sausage and Herb Stuffing
Servings: 12 • Serving Size: 3/4 cup • Points +: 3 pt • Smart Points: 4
Calories: 136.2 • Fat: 6.4 g • Carbs: 31.4 • Fiber: 1.7 • Protein: 3.5 g • Sugar: 20.7
Sodium: 143.1 mg
14 oz French bread, 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
13.2 oz fresh sweet Italian chicken sausage, casing removed
1/4 cup chopped fresh sage
1 tbsp chopped fresh thyme
3 1/4 cups fat free, low sodium chicken broth
salt and freshly ground pepper, to taste
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.
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.
Spray an oven proof baking dish with cooking spray (I use my misto)
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 35 minutes more. Serve immediately.
Makes about 9 cups.
Keywords: Chicken Sausage and Herb Stuffing