Everyone seems to LOVE the stuffing at Thanksgiving.  Most of us don’t love the inches on the waistline.  What if I told you that you could have your stuffing and eat it too!  Try this healthier version of stuffing.  It’s delicious and a has far fewer calories.

 

Ingredients

 

  • 14 oz whole wheat French bread or baguette, crusts removed (weight after crust is removed)
  • 2 tbsp whipped butter
  • 1 1/2 cups diced yellow onion
  • 1- 3/4 cups (about 4 stalks) diced celery
  • 13 oz fresh sweet Italian chicken sausage, casing removed
  • 1/4 cup chopped fresh sage
  • 1 tbsp chopped fresh thyme
  • 3 1/4 cups reduced sodium chicken broth
  • salt and freshly ground pepper, to taste
  • cooking spray

Directions

 

  • Cut the bread into 1/2-inch cubes. Spread the bread out on a baking sheet and let it dry overnight – OR – place the baking sheet in a 350°F oven and bake about 20 minutes, or until the bread is dried out. Set aside.
  • Preheat oven to 375°F. Spray a large baking dish with oil.
  • In a large sauté pan, melt the butter over medium heat. Add the onion and celery and sauté, stirring occasionally, until tender and translucent, about 8 minutes. Transfer to a large bowl.
  • In the same pan over medium heat, cook the sausage, crumbling with a wooden spoon, until lightly browned and cooked through, about 10 minutes. Transfer the sausage to the bowl with the onion/celery mixture.
  • Add the bread, sage and thyme to the bowl with the sausage/onion mixture and stir to combine. Add the chicken broth and stir to evenly coat the bread. Adjust salt and pepper to taste and stir to mix well.
  • Transfer to the baking dish and bake for 30 minutes. Using a wooden spoon, gently stir. Continue baking until golden, about 30 to 35 minutes more. Serve immediately.