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2 tablespoons butter
2 medium onions, finely chopped
1 cup dried apricots, diced
2 cups chopped celery
1 pound chicken or turkey sausage, crumbled
3 cups cornbread, crumbled, preferably homemade
4 teaspoons fresh thyme, chopped
2 teaspoons fresh sage, chopped
salt and pepper, to taste
1/2 cup chicken broth
1 cup pecans, hazelnuts or slivered almonds, lightly toasted and roughly chopped
1/2 cup parsley, chopped
1. Melt a tablespoon of the butter in a large saucepan over medium-high heat and saute the onions for 5 minutes. Add the apricots and celery and saute until the celery is softened, about 10 minutes. Transfer to a large bowl.
2. Heat the remaining tablespoon of butter in the same saucepan and cook the sausage until browned, about 5 minutes. Add the sausage to the celery mixture.
3. Add the crumbled cornbread, thyme, sage, salt, pepper, chicken broth, nuts and parsley and mix well. Taste and adjust seasoning.
4. Transfer the stuffing to a shallow baking dish or stuff the turkey. If baking separately, heat the oven to 350°F, cover with foil and bake for 30 minutes.
Serving Size: 1/2 cup
Number of Servings: 10
|Fat||15 g||Fiber||4 g|
|Protein||13 g||Saturated Fat||3 g|
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