Yield: 1 servings
|8 cups||Cubed whole-wheat bread; (12 slices)|
|½ pounds||Bulk turkey sausage|
|1½ teaspoon||Vegetable oil; preferably canola|
|3 \N||Stalks celery; chopped|
|2 \N||Onions; chopped|
|1 \N||Clove garlic; finely chopped|
|3 \N||Golden Delicious or McIntosh apples; peeled, cored and chopped|
|2 tablespoons||Chopped fresh sage or 2 teaspoons rubbed dried sage|
|1 teaspoon||Chopped fresh thyme or 1/2 teaspoon dried|
|½ teaspoon||Dried basil|
|1 cup||Defatted reduced-sodium chicken broth; up to /2-2|
|\N \N||Salt & freshly ground black pepper to taste|
Ah, I was in search of a good recipe for stuffing too and found this on the Eating Well Site....just haven't had time to format to MC.
This classic recipe's 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; sauté for about 5 minutes, or until softened. Add apples and sauté 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 1½ cups chicken broth over the breadcrumbs and toss until evenly moistened. If baking in a casserole dish, add the remaining ½ 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@... on Nov 13, 1998, converted by MM_Buster v2.0l.