Chicken Sausage And Herb Stuffing

Chicken Sausage And Herb Stuffing



If sausage stuffing is a must on your Thanksgiving table, this recipe will not dissappoint! Lean chicken sausage is combined with celery, onion and fresh herbs to create a great tasting stuffing you won't believe is ligh




If sausage stuffing is a must on your Thanksgiving table, this recipe will not dissappoint! Lean chicken sausage is combined with celery, onion and fresh herbs to create a great tasting stuffing you won't believe is light.



I used one of my favorite lean sweet Italian chicken sausages from my local butcher, but it's hard to say what the nutritional info is without a label, so I've been using Isernio's as a guesstimate. If you follow Weight Watchers, you are saving 2 points by swapping pork sausage for lean chicken sausage and I bet no one would know the difference. I like using french bread since it's naturally fat-free and makes a great stuffing. A whole wheat loaf would also be great if you can find one.



You can make this the night before, and bake it before you are ready to serve. Leftovers should be good for about 3 days.


Chicken Sausage and Herb Stuffing



Servings: 12 • Serving Size: 3/4 cup • Old Points: 3 pt • Points+: 3 pts
Calories: 136.2 • Fat: 6.4 g • Carbs: 31.4 • Fiber: 1.7 • Protein: 3.5 g • Sugar: 20.7
Sodium: 143.1 mg





Ingredients:


14 oz French bread, crusts removed (weight after crust is removed)
2 tbsp light butter (Land O Lakes)
1 1/2 cups diced yellow onion
1 3/4 cups (about 4 stalks) diced celery
13.2 oz fresh Italian chicken sausage, casing removed (Isernio's)
1/4 cup chopped fresh sage
1 tbsp chopped fresh thyme
3 1/4 cups fat free, low sodium chicken broth
salt and freshly ground pepper, to taste
cooking spray






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