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Chicken Sausage & Herb Stuffing

Makes 12 SE R V I N GS OF 3/4 CUP

Macros: 166 cal, fat 6.5g, carbs 19g, fibre 2.5g, protein 9g


14 OZ Whole wheat french bread or baguette, crusts 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


Cut the breading to 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 degree oven and bake about 20 minutes, or until the bread is dried out. Set aside. Preheat oven to 375 degrees. Spray a large baking dish with oil. In a large saute pan, melt the butter over medium heat. Add the onion and celery and saute, 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 onion/celery mixture. Add the bread, sage, 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 30-35 minutes more. Serve immediately.

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