Turkey Sausage StuffingThis is so much better than the out-of-the-box stuff! The pine nuts, Italian turkey sausage and fennel give this stuffing unique flavor and texture.
fennel bulb, trimmed & quartered
yellow onion, quartered
loaf day-old Italian bread, cut into 3/4-inch cubes (or use cubed stuffing bread)
pine nuts, toasted
cooked Italian Turkey sausage, casings removed
low-sodium chicken broth
eggs, lightly beaten
ground black pepper
grated Parmesan cheese
- Preheat oven to 375°F. Use non-stick spray to coat a 13-by-9-inch baking dish, set aside.
- Add fennel, onion, and garlic to WildSide+ jar and cover with water.
- Secure lid and press "Pulse" 5-7 times to chop the vegetables. Drain water and set aside.
- Place the bread and pine nuts in baking dish and set aside.
- In a large frying pan, cook sausage until browned, breaking it up into smaller pieces.
- Use a slotted spoon to remove cooked sausage and place sausage atop bread and pine nuts.
- Add butter to sausage fat and melt butter over medium heat. Add chopped vegetables, oregano, salt, and pepper and cook until vegetables are tender, approximately 6-8 minutes.
- Increase the heat to medium-highand and continue to stir for 2 minutes. Add 2 tbsp of chicken broth, if needed.
- Pour cooked vegetables over sausage and bread.
- Add the broth, eggs, and parmesan cheese to WildSide+ jar and "Pulse" until combined. Pour over bread & sausage mix and stir until evenly moistened.
- Bake until the top is golden brown, about 45 to 50 minutes. Transfer to a wire rack and let cool for at least 5 minutes before serving.
- Servings 17.0
- Sodium 620 mg
- Serving Size 1/2 cup
- Carbohydrates 17 g
- Calories 190
- Fiber 2 g
- Fat 9 g
- Sugar 2 g
- Saturated Fat 3 g
- Protein 9 g
- Cholesterol 40 mg
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