Prep 20 mins
Cook 45 mins
I found this recipe in the Diabetes & You magazine. This is really flavorful and a real crowd pleaser.
- 3 teaspoons extra virgin olive oil
- 1 loaf whole grain bread, cut into cubes (4 cups)
- 1 lb turkey sausage, sweet Italian-style
- 1⁄2 cup reduced-sodium chicken broth
- 4 celery ribs, coarsely chopped
- 1 medium onion, coarsely chopped
- 1 bosc pear, coarsely chopped
- 1 tablespoon fresh sage, chopped
- 1 large egg, lightly beaten
- 1⁄4 cup fresh parsley, chopped
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- Heat oven to 350°F Lightly oil a 9-by 13-inch baking dish. Place bread crumbs in a large bowl.
- Remove sausage from the casings and break into 1/2-inch pieces. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add sausage and cook until browned, about 3 minutes. Transfer to the bowl with bread cubes.
- Return the skillet to the heat. Add 2 tablespoons of the broth and, using a wooden spoon, scrape and browned bits of sausage from the bottom of the skillet. Add remaining 2 teaspoons oil, celery and onion; cook until softened, about 6 minutes. Add pear and sage; cook 2 more minutes.
- Transfer vegetable mixture to the bowl with the bread and sausage. Add egg and stir to combine. Add remaining broth, parsley, salt and pepper; mix well. Spread stuffing evenly in baking dish. Bake until top is crispy and stuffing is heated through, about 30 minutes.