Herbed Sausage Stuffing

March 29, 2013

Stuffing is one of those essential Thanksgiving sides. Luckily, I grew up with homemade stuffing and not something from a box. Although I understand the appeal of how easy it is to make boxed stuffing, this recipe is pretty easy. Plus you you can do most of the preparation ahead of time. Make the sausage mixture and keep it in the fridge (or freezer) and toast the bread ahead of time and store them in a bag or air tight bowl. Then when you make the stuffing, just mix the two parts and continue w

12 cups bread, cut into cubes
12 oz reduced fat sausage
4 cups chopped onions
4 cups chopped apples
3 cups chopped celery
1/2 cups minced garlic
2 tablespoons dried sage
1 tablespoon dried thyme
1 tablespoon dried rosemary
1/2 tablespoon poultry seasoning
1 1/2 cups chicken broth

Toast the bread crumbs in a 300 degree oven in a large roasting pan for 30 – 45 minutes, or until throughly dried. In a large pan, cook the sausage, garlic, sage, thyme, rosemary and poultry seasoning...
See the full directions on my site

Nutritions

Calories
1889

Sodium
233mg
9% DV

Fat
134g
206% DV

Protein
4g
8% DV

Carbs
18g
6% DV

Fiber
5g
21% DV