Extra Lean Italian Turkey Sausage Stuffing

2015-02-02
  • Yield : About 7 cups
  • Servings : 9
  • Prep Time : 30m
  • Cook Time : 60m
  • Ready In : 1:30 h
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Nutritional Info

This information is per serving.

  • Calories

    265
  • Calories from Fat

    118
  • Total Fat

    13g
  • Saturated Fat

    4g
  • Trans Fat

    0g
  • Cholesterol

    125mg
  • Sodium

    510mg
  • Carbohydrates

    16g
  • Dietary Fiber

    2g
  • Sugar

    3g
  • Protein

    20g
  • Serving Size:

    3/4 cup (150 g)

Italians have been stuffing poultry since ancient Rome.

This extra lean turkey sausage stuffing recipe replaces pork sausage with turkey sausage made with 93 percent lean ground turkey and 88% lean or leaner ground beef to reduce saturated fat and calories. You can further reduce saturated fat and calories by substituting ground turkey or chicken for the ground beef.

While most poultry stuffings are high carbohydrate bread or cornbread based. This stuffing is meat and vegetable based resulting in 20 grams of protein per 3/4 cup (150 g) serving.

Stuffing can be cooked separately or inside poultry. This stuffing is also a delicious side dish for ham and fish.

You can doubled or halve this recipe.

Related Recipe

Low Sodium Turkey Sausage

 

Ingredients

  • 2 tablespoons (30 ml) olive oil
  • 8 oz. (225 g) extra lean ground beef
  • 1 lb. (450 g) lean turkey sausage
  • 3 celery stalks/ribs, diced
  • 1 (300 g) onion, diced
  • 1 garlic clove, minced
  • 7 slices (215 g) Italian or French bread
  • 3 large eggs
  • 4 tablespoons (60 ml) parmesan cheese, grated
  • 1 teaspoon (5 ml) kosher salt
  • 3 tablespoons (45 ml) fresh Italian parsley, minced or 1 tbsp. (15 ml) dried
  • 1.5 cups (360 ml) dry white wine or chicken broth

Method of Preparation

Step 1

In a large mixing bowl, pour wine over bread and use your hand to combine remaining while breaking up the bread. Add beaten eggs, cheese, salt, and parsley. Use your hand or a spoon to thoroughly combine. Set aside.

Step 2

Heat oil in a large skillet over medium heat and sauté onions, celery, and garlic about 5 minutes, stirring often, or until translucent. Add beef and sausage breaking it up with the back of spoon. Cooked until browned and no longer pink.

Step 3

If baking stuffing as a casserole, place a rack in the center of your oven and preheat to 325°F (165°C).

Step 4

Add bread mixture to meat and vegetables, and stir to thoroughly combine and mixture begins to thicken. Reduce heat to low if necessary.

Step 5

Immediately stuff poultry or place stuffing in a 2 to 3 qt/l cassarole. Cover tightly with aluminum foil and bake 50 to 60 minutes or until center reaches 170°F (77°C). Remove cover during last 15 minutes to brown top or broil about 5 minutes. Cool 10 to 15 minutes and serve.

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