Whole-Wheat Stuffing with Turkey Sausage
Get all the things you love about sausage
stuffing (savory meat, fresh herbs, and lots
of bread) without feeling stuffed yourself.
Martha Stewart Living, November 2010
- Prep Time 20 minutes
- Total Time 1 hour 20 minutes
- Yield Serves 8
- 8 slices whole-wheat bread, cut into 1-inch cubes (7 to 8 cups)
- 1 teaspoon extra-virgin olive oil
- 1 link (8 ounces) Italian turkey sausage, casing removed
- 3 celery stalks, finely chopped
- 3 garlic cloves, minced
- 1 large onion, finely chopped
- 1 1/4 cups homemade or store-bought low-sodium chicken stock
- 1 large egg, lightly beaten
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 2 teaspoons finely chopped fresh thyme
- 2 teaspoons finely chopped fresh sage
- Preheat oven to 200 degrees. Arrange bread on a parchment-lined baking sheet. Bake until dried out, about 8 minutes. Let cool.
- Raise oven temperature to 350 degrees. Heat oil in a large nonstick skillet over medium-high heat. Brown sausage, breaking up meat with a wooden spatula, for 4 minutes. Stir in celery, garlic, and onion. Reduce heat to medium. Cook, covered, stirring occasionally, until vegetables are soft, 10 to 12 minutes. Let cool slightly.
- Combine bread, sausage-vegetable mixture, stock, egg, parsley, thyme, and sage in a large bowl. Transfer stuffing to an 11-inch oval baking dish. Cover with parchment-lined foil. Bake for 45 minutes. Turn on broiler. Uncover stuffing, and broil 9 to 10 inches from heat source until top is golden brown and crunchy, about 1 minute. Let stand for 5 minutes before serving.
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