2 lb. sourdough, French or wheat bread, or a combination of breads made without added fats
½ lb. 90 to 96% fat free turkey breakfast sausage, well drained of visible grease – optional
1 large onion, chopped (1 1/2 cups)
4 celery stocks including leaves, chopped (2 cups)
2 cups (1 8-oz. package) fresh mushrooms, sliced
2 firm golden delicious, Granny Smith apples or other tart/sweet fresh apples, chopped (2 to 3 cups)
1/2 cup raisins
2 cloves fresh pressed garlic
1 1/2 tablespoons baking powder
2 teaspoon poultry seasoning
1 teaspoon garlic powder
1 1/2 teaspoons sage
1/2 teaspoon thyme
fresh ground pepper to taste
1 cup chicken or degreased turkey stock to which you have added 1/4 to 1/2 teaspoons chicken base or bouillon or 1 cup broth made with 1 1/2 teaspoons base or bouillon
2 to 4 egg whites
1. Toast bread and cut into small cubes or position knife in food processor bowl, rip toasted bread into smaller pieces, place in processor and process until all bread is coarsely crumbled.
2. Brown sausage on medium heat in a non-stick skillet, crumbling sausage into smaller pieces as it cooks. Degrease sausage according to recipe directions.
3. Lightly beat egg whites with 2 tablespoons of stock or broth and set aside.
4. Add baking powder, poultry seasoning, sage, thyme, garlic, garlic powder and pepper to bread and mix well.
5. Add sausage, onions, celery, mushrooms, raisins, apples, egg whites and a small amount of stock or broth to bread, mixing all ingredients together well. Continue adding small amounts of stock or both to stuffing until slightly moist. Don’t add too much liquid, stuffing should remain mostly dry if being used to stuff a turkey. If you plan on cooking the stuffing separately, a little more liquid may be used, however; stuffing should still remain fairly dry as it will absorb moisture from the ingredients it contains.
6. To cook stuffing outside of turkey, place stuffing in a large Dutch oven or covered casserole and bake at 325º F. for about an hour or until raw ingredients are cooked through.
7. If necessary, adjust moisture by mixing in small amounts of additional degreased turkey stock or broth to stuffing until desired consistency is reached before serving.
Grandma’s Old fashioned Sage Stuffing with Sausage: Yield: 16 cups or enough to stuff a 15- to 18-lb. turkey. Each 1/2 cup serving contains approximately 100 calories; 1.6 grams total fat; 0.3 gram saturated fat; 5 milligrams cholesterol; 17.5 grams carbohydrate; 1.5 grams dietary fiber; 4.5 grams protein; 273 milligrams sodium.
Quick Tip: If you don’t have time to toast and cube or crumb fresh bread, you can substitute the fresh bread called for in this recipe with a 16-oz. bag or box of already prepared bread stuffing containing no more than 0.5 gram of fat per 3/4 cup serving. If you decide to substitute already prepared bread stuffing for fresh bread, be sure to note whether or not the prepared stuffing is seasoned. If seasoned, be sure and reduce the amount of seasonings called for in this recipe by at least half.
Recipe from the Cookbook, LIGHTEN UP, THE ART OF LOW FAT GOURMET COOKING,
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