Sausage and Herb Stuffing
Sausage and Herb Stuffing

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This Recipe

  • Skill Level: Beginner
  • Serves: 12
  • Start to Finish: under 2 hours
  • Prep: 45 minutes
  • Cook: 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 86kcal (4%)
  • 333mg (14%) Sodium
  • 10g Carbs
  • 2g Fiber
  • 3g (4%) Fat
  • 1g (3%) Saturated Fat
  • 2g Sugars
  • 6g Protein
  • 34mg (3%) Calcium
  • 1mg (5%) Iron
86kcal (4%)333mg (14%)10g2g3g (4%)2g6g1g (3%)


  • Cooking spray
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped celery
  • 1 cup chopped onion
  • 1 cup cooked, sliced chicken sausage
  • 1 tablespoon chopped fresh marjoram, or 2 teaspoons dried
  • 1 tablespoon chopped fresh thyme, or 2 teaspoons dried
  • 1 tablespoon chopped fresh sage, or 2 teaspoons dried
  • Salt and pepper to taste
  • 6 cups cubed bakery-style whole grain bread, dried overnight
  • 1 14-ounce can lowfat, low-sodium chicken broth, divided
  • 2 tablespoons chopped pecans



1. Preheat oven to 350°F. Coat a sauté pan with cooking spray and heat on medium. Add all vegetables and sauté until translucent, about 6 minutes. Add sausage; cook for 3 to 4 minutes. Stir in half of each type of the herbs and cook for 1 minute. Season with salt and pepper. Remove from heat. 2. Place bread in a large bowl and combine with the vegetable mixture. Add half the chicken broth; mix all ingredients well. Add remaining chicken broth if necessary; bread should be wet and well-coated, but not soggy. 3. Spray a 4" x 8" baking dish with cooking spray and pat down the stuffing until it fits in the pan. Seal tightly with aluminum foil to hold in moisture; bake for 30 minutes. Remove stuffing from oven and sprinkle with remaining herbs and chopped pecans.
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