Thanksgiving Prep: Mom's Stuffing
Looking for a recipe that will remind you of home this Thanksgiving? Look no further than this stuffing. It's a classic dish that's sure to bring smiles to everyone's faces.
Ingredients
- 6 large slices of 100% Whole Wheat Bread
- 1 tablespoon olive oil 14g
- 1 medium onion I used a red one it was all I had
- 15 baby carrots about 3 regular ones diced
- 3 celery stalks diced
- 8 oz white button mushrooms diced
- 2 turkey sausage links
- 3-4 cups of baby spinach chopped
- Kosher Salt to taste
- 2 teaspoon poultry seasoning
- 1 teaspoon each ground sage garlic powder, onion powder
- 1 tablespoon dried parsley
- ⅛ - ¼ teaspoon ground black pepper
- 2 cups of chicken fat free chicken broth
Instructions
- Preheat the oven to 350 degrees
- Lay the bread slices on a cookie sheet and back for ½ hour flipping once until crunchy all the way trough.6 large slices of 100% Whole Wheat Bread
- Heat the oil in a large skillet over medium heat. Add the onion and carrots. Cook for a minute or two before adding the celery and mushroom. Stir and keep on heat while you prepare the sausage.1 tablespoon olive oil, 1 medium onion, 15 baby carrots, 3 celery stalks diced, 8 oz white button mushrooms diced, Kosher Salt to taste
- Lightly cut the sausage lengthwise by piercing the casing (skin). Remove and add the sausage meat to the skillet. Cook while breaking apart with a wooden spoon. As it browns it will get easier.2 turkey sausage links
- Start adding your spices while the sausage is browning.2 teaspoon poultry seasoning, 1 teaspoon each ground sage
- Once the sausage is broken up, add the baby spinach. Stir in and it will cook down.3-4 cups of baby spinach chopped
- Now you may have some good bits sticking to the bottom of the skillet. That OK, good even! Add about half of the chicken broth, stir and all the goodness will come up. :~)2 cups of chicken fat free chicken broth
- At this point the bread is probably done. Remove from the oven and cut into cubes. Add the cubed bread to the skillet with the remaining broth. You may want to add the broth a bit at a time, so you don't make it too moist. If it's not moist enough, add a splash of water.1 tablespoon dried parsley, ⅛ - ¼ teaspoon ground black pepper
- Shut off the heat and let it sit a minute. Enjoy now or stuff in the cavity of a chicken or turkey. Put any leftovers in a bowl and keep warm in the oven.
Nutrition
Calories: 93kcalCarbohydrates: 9gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 16mgSodium: 460mgPotassium: 403mgFiber: 2gSugar: 4gVitamin A: 6627IUVitamin C: 9mgCalcium: 53mgIron: 2mg
Tried this recipe?Let us know how it was!