Herb Turkey Sausage Stuffing
A holiday tradition Chef Rocco proves can be tasty and good for you.
Yield: Serves 6-7
- 2 tsp. olive oil
- 3 cups celery, chopped
- 8 oz. figs, approx. 20 figs
- 3 cups onions, chopped
- 2 tsp. thyme
- 2 tsp. marjoram
- 2 tsp. salt
- 1 tsp. sage
- 3 tsp. black pepper
- 1 lb. italian turkey sausage, browned (remove from casings)
- 1 lb. Ezekial Whole Grain bread crumbs cubes for stuffing
- 2 eggs
- 16 oz. low sodium chicken broth
Preheat oven to 325 degrees.
Sauté celery and onions in olive oil, add browned sausage and all the seasonings. Simmer three minutes.
Put bread cubes in a large bowl. Add the beaten egg and egg whites. Stir in sautéed vegetables, parsley and figs. Add enough of the chicken broth to moisten. Season to taste with salt and pepper.
Transfer stuffing to prepared baking dish. Cover baking dish with foil.
Bake stuffing 25 minutes.
Remove foil; turn oven up to 375 and bake stuffing until top begins to brown, about 10 minutes longer.
Source: Chef Rocco DiSpiritio for Biggest Loser