Turkey Sausage and Vegetable Stuffing
Source of Recipe
From 50 Best Stuffings and Dressings by Rick Rodgers (Broadway Books; October, 1997)
List of Ingredients
Nonstick vegetable oil spray
1 medium onion, chopped
2 medium celery ribs with leaves, chopped
2 medium carrots, thinly sliced into rounds
2 garlic cloves, minced
1 1/2 to 2 cups turkey or chicken broth, as needed
1 pound sweet Italian turkey sausage, casing removed
1 tablespoon poultry seasoning, preferable homemade
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound firm whole wheat or white sandwich bread (or a combination), cut into 1/2-inch cubes and dried overnight or in the oven (about 10 cups)
1/2 cup chopped fresh parsley
1/2 cup liquid egg substitute
Recipe
1. Spray a large nonstick skillet with vegetable oil spray and place over medium heat. Add the onion, celery, carrots, and garlic. Add 1/2 cup of broth and bring to a boil. Cook, partially covered, stirring occasionally, until the broth has evaporated, about 10 minutes.
2. Add the turkey sausage and cook, stirring often and breaking up the meat with a spoon, until the sausage is cooked through, about 10 minutes. Stir in the poultry seasoning, salt, and pepper.
3. Scrape the sausage mixture into a large bowl. Mix in the bread cubes and parsley. Gradually stir in the liquid egg substitute and about 1 cup broth, until the stuffing is evenly moistened but not soggy. Use as a stuffing or place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover, and bake as a side dish.
YIELD: About 14 Cups
|
|
member logon
