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Herb Stuffing

Makes: 12  servings
Serving size: 1  cup


  • 1 1 pound loag loaf whole wheat bread, cut into 1-inch cubes
  • 8 ounces  spicy or regular bulk turkey sausage (or purchase links and remove casing)
  • 1 tablespoon  extra-virgin olive oil
  • 4 large stalks celery, very thinly sliced
  • 1 10 ounce  red onion, chopped
  • 2 large garlic cloves, minced
  • 12 large fresh sage leaves, finely chopped (about 3 tablespoons)
  • 3 cups  natural, fat-free chicken broth
  • 1/3 cup  dried, sweetened cranberries
  • 3 tablespoons  unsalted butter
  • 3/4 teaspoon  fine sea salt, or to taste


1. Heat oven to 350 degrees F. Arrange bread cubes evenly on two large baking pans. Brown in oven for about 25 minutes.

2. In a nonstick skillet over medium-high heat, cook sausage for 5 minutes, breaking into small pieces as it browns; place in a 9-by-13-inch baking pan.

3. Heat oil in a skillet over medium heat. Add celery, onion, garlic, and sage. Lightly brown, stirring often, about 12 minutes. Meanwhile, in a medium saucepan over medium-low heat, simmer broth, cranberries, and butter for about 10 minutes.

4. Add celery mixture, bread cubes, and cranberry broth to sausage. Stir until broth is absorbed. Season with salt to taste.

5. Evenly spread stuffing in pan; cover with foil. Bake for 20 minutes. Uncover and bake 10 minutes.

From FitnessMagazine.com