Turkey Sausage Stuffing
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 118.8
- Total Fat: 5.3 g
- Cholesterol: 48.5 mg
- Sodium: 344.3 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 1.0 g
- Protein: 9.9 g
View full nutritional breakdown of Turkey Sausage Stuffing calories by ingredient
Introduction
This is my lightened version of sausage stuffing. I bake it in muffin tins so it gets crispy and cooks quickly. No one can tell the difference! Use Jennie-o turkey breakfast sausage This is my lightened version of sausage stuffing. I bake it in muffin tins so it gets crispy and cooks quickly. No one can tell the difference! Use Jennie-o turkey breakfast sausageNumber of Servings: 9
Ingredients
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Jennie-O turkey breakfast sausage (Bulk roll 12 oz)
1 teaspoon Bell's poultry seasoning
1 vidalia onion, chopped
3 stalks and leaves from celery, chopped
2 cups chicken stock
9 small slices of Publix tuscan garlic loaf, cut into bite sized cubes, toasted. (can use 1/2-3/4 bag pepperidge farm seasoned croutons but would have to recalculate)
1 egg, room temperature
1/4 cup freshly chopped italian flat leaf parsley
Freshly ground pepper and salt, to taste
butter flavored cooking spray
Directions
Add 1 teaspoon olive oil to non stick pan. Break up 1 package Jennie-O bulk turkey breakfast sausage in pan. Cook until browned. Add celery onion, salt, pepper and poultry seasoning and cook until veggies are tender (about 5 minutes). Meanwhile, toast bread cubes in oven til golden.
Once bread is toasted add to celery, onion, sausage mixture. Add parsley. Remove from heat. Add all but 1/2 cup chicken stock to the pan. Mix remaining 1/2 cup chicken broth with egg and add to mixture. Stir well and quickly until broth is incorporated. If mixture looks too dry add a little bit of water. Should be moist but not wet. Scoop even amounts into about 9 regular sized muffin cups (directly into pan) coated with butter spray.
Serving Size: 9 muffin tin cup (1/2 cup servings)
Number of Servings: 9
Recipe submitted by SparkPeople user CNUNZIATO.
Once bread is toasted add to celery, onion, sausage mixture. Add parsley. Remove from heat. Add all but 1/2 cup chicken stock to the pan. Mix remaining 1/2 cup chicken broth with egg and add to mixture. Stir well and quickly until broth is incorporated. If mixture looks too dry add a little bit of water. Should be moist but not wet. Scoop even amounts into about 9 regular sized muffin cups (directly into pan) coated with butter spray.
Serving Size: 9 muffin tin cup (1/2 cup servings)
Number of Servings: 9
Recipe submitted by SparkPeople user CNUNZIATO.