November 27th, 2013
With Thanksgiving just a day away, we’re sure plenty of you already have your dishes all planned out. But, there are still those who like to wait until the last minute, and still need a couple ideas. With that said, we have a possible recipe that could hold a spot on your Thanksgiving dinner table. The stuffing that we have prepared below is healthy and easy to make. Using Thin ‘n Trim chicken sausage instead of the usual pork sausage helps a lot with lowering calories, fat and sodium levels, if you?re still concerned about those during this holiday. For those who do give our stuffing a try this Thanksgiving, we hope you enjoy it!
Chicken Sausage, Apple, and Cranberry Stuffing (recipe page can be found here)
• 1 package of Thin ‘n Trim Sweet Italian Chicken Sausage, chopped
• 2 tbsp. unsalted butter
• 1 medium onion, chopped
• 2-1/2 medium Granny Smith apples, cored, chopped, not peeled
• 1 cup celery, chopped
• 1 tbsp. poultry seasoning
• 1/2 cup dried cranberries
• 1 tbsp. fresh sage leaves, chopped
• 1/2 tbsp. fresh rosemary leaves, chopped
• 6 cups whole wheat bread cubes
• 1/3 cup fresh parsley leaves, chopped
• 1-1/2 cup reduced sodium, low fat chicken broth
• 2 tsp. salt
• 1 tsp. black pepper
1. In a small pot, boil 2-3 cups of water. When the water boils, toss in the dried cranberries, remove from heat, and let it sit for about 15 minutes.
2. Preheat oven to 375°F.
3. In a nonstick skillet, melt 1 tbsp. of butter over medium-high heat.
4. Add in the chopped chicken sausage pieces, and stir for about 3 minutes.
5. Spoon the chicken sausage pieces into a bowl and set aside.
6. In the same skillet, melt the remaining 1 tbsp. of butter.
7. Add in the chopped onions, apples, celery, and poultry seasoning.
8. Cook and stir for about 4-5 minutes, until the onions are translucent.
9. Kill the heat, and add in the drained cranberries, sage, and rosemary.
10. Pour the chicken sausage back into the skillet and stir to combine.
11. Add the bread cubes and parsley and stir to combine.
12. Pour in chicken broth so that everything is moist.
13. Add in the salt and black pepper and stir.
14. Transfer the stuffing into a baking dish, and bake for about 20-30 minutes, until the top is browned.
15. Serve and enjoy!