Whole-Wheat Stuffing with Turkey Sausage

Prep Time:
20 mins
Total Time:
1 hr 20 mins

Get all the things you love about sausagestuffing (savory meat, fresh herbs, and lotsof bread) without feeling stuffed yourself.


  • 8 slices whole-wheat bread, cut into 1-inch cubes (7 to 8 cups)

  • 1 teaspoon extra-virgin olive oil

  • 1 link (8 ounces) Italian turkey sausage, casing removed

  • 3 celery stalks, finely chopped

  • 3 garlic cloves, minced

  • 1 large onion, finely chopped

  • 1 ¼ cups homemade or store-bought low-sodium chicken stock

  • 1 large egg, lightly beaten

  • ¼ cup coarsely chopped fresh flat-leaf parsley

  • 2 teaspoons finely chopped fresh thyme

  • 2 teaspoons finely chopped fresh sage


  1. Preheat oven to 200 degrees. Arrange bread on a parchment-lined baking sheet. Bake until dried out, about 8 minutes. Let cool.

  2. Raise oven temperature to 350 degrees. Heat oil in a large nonstick skillet over medium-high heat. Brown sausage, breaking up meat with a wooden spatula, for 4 minutes. Stir in celery, garlic, and onion. Reduce heat to medium. Cook, covered, stirring occasionally, until vegetables are soft, 10 to 12 minutes. Let cool slightly.

  3. Combine bread, sausage-vegetable mixture, stock, egg, parsley, thyme, and sage in a large bowl. Transfer stuffing to an 11-inch oval baking dish. Cover with parchment-lined foil. Bake for 45 minutes. Turn on broiler. Uncover stuffing, and broil 9 to 10 inches from heat source until top is golden brown and crunchy, about 1 minute. Let stand for 5 minutes before serving.

Cook's Notes

Turkey sausage is the secret. It has 15 times less saturated fatthan the traditional pork variety.

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