This is a hearty, flavorful version that’s a bit healthier than the usual, featuring whole grain bread, turkey sausage, and a sweet-tart hint of apple.
Ingredients
1 lb crusty whole grain bread, cut into cubes (8 cups)
1 lb sweet Italian turkey sausage, removed from casings
3 tbsp unsalted butter
2 cups chopped onion
1 cup sliced celery
1 large Granny Smith apple, peeled, cored and diced
3 tbsp chopped fresh sage, or 1½ tbsp dried sage leaves
1 tablespoon chopped fresh thyme, or 1½ tsp dried thyme leaves
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 can (14 1/2 ounces) fat-free reduced-sodium chicken broth
Instructions
Heat oven to 350° F. Coat a shallow 3-quart baking dish with nonstick cooking spray.
Spread bread cubes on a rimmed baking sheet. Bake 10 to 12 minutes or until lightly toasted. remove from oven; leave oven on.
Meanwhile, heat a large nonstick skillet over medium heat. Add sausage and cook, breaking up into chunks, until browned and cooked through, about 7 minutes. remove sausage to a large bowl.
Add butter to skillet and melt over medium heat. Add onion and celery and cook, stirring frequently, until almost tender, about 5 minutes.
Add apple, herbs, salt and pepper and cook, stirring occasionally, until apple and vegetables are tender, about 5 minutes. Pour into bowl with bread cubes.
Drizzle broth over stuffing mixture and toss until evenly moistened. Pour into baking dish and cover with foil. (Can be made up to this point 1 day ahead and refrigerated).
Bake 20 minutes. Uncover and bake 15 minutes or until top is lightly toasted.