Cranberry, Apple, and Sausage Stuffing

Cranberry, Apple, and Sausage Stuffing
Staff Writer
Cranberry, Apple, and Sausage Stuffing
R. Mission Inc.
Cranberry, Apple, and Sausage Stuffing

Add tons of flavor to a simple stuffing mix with fresh herbs, like rosemary, sage, and parsley. Turkey sausage cuts down on fat and calories compared to traditional pork sausage stuffing.

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6
Servings
1081
Calories Per Serving
Deliver Ingredients

Notes

I like the stuffing a little wetter — if you don't, just add less stock.

Copyright 2013. R. Mission Inc.

Ingredients

  • 8  Tablespoons  (½ cup or 1 stick) butter, unsalted, plus more for greasing
  • medium onions, finely diced
  • 3  Cups  chopped celery (about 6 large stalks)
  • 6  Cups  coarsely chopped leeks (about 12)
  • apples, peeled, cored and chopped
  • 1  Pound  turkey breakfast sausage or Italian-style sausage, casings removed
  • 6  Teaspoons  poultry seasoning
  • 2  Teaspoons  chopped fresh rosemary leaves, (about 4 sprigs)
  • 2  Teaspoons  chopped fresh sage leaves, (about 6 leaves)
  • 2  Teaspoons  chopped fresh parsley leaves, (about 4 to 6 sprigs)
  • 2  Cups  dried cranberries
  • box stuffing mix (not cornbread), such as Pepperidge Farm
  • 2  Cups  low-sodium vegetable stock
  • Salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Grease a casserole dish with butter.

Melt the butter in a large skillet and sauté the onions, celery, leeks, apples, and sausage, breaking up the sausage as you cook. After about 10 minutes, add the poultry seasoning, rosemary, sage, parsley, and dried cranberries. Add the stuffing mix and moisten with the vegetable stock. Season the stuffing with salt and pepper.

Place into the prepared casserole dish and bake for 45 minutes.

Nutritional Facts

Total Fat
40g
57%
Sugar
56g
62%
Saturated Fat
21g
88%
Cholesterol
158mg
53%
Carbohydrate, by difference
84g
65%
Protein
51g
100%
Vitamin A, RAE
185µg
26%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
48µg
53%
Calcium, Ca
564mg
56%
Choline, total
88mg
21%
Fiber, total dietary
5g
20%
Fluoride, F
23µg
1%
Folate, total
58µg
15%
Iron, Fe
7mg
39%
Magnesium, Mg
72mg
23%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
663mg
95%
Riboflavin
1mg
91%
Selenium, Se
48µg
87%
Sodium, Na
3892mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
155g
6%
Zinc, Zn
8mg
100%

Cranberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cranberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.