Chicken Sausage and Herb Stuffing

Chicken sausage and herb filling – this is the best Thanksgiving filling recipe!

Chicken sausage and herb filling

I don't know about you, but for me the ONE thing I long for most after Thanksgiving is the filling! Sure, the turkey and sauce are all great too, and yes, even the cranberry sauce. But in person, no Thanksgiving Day is complete without the homemade filling, and this recipe never disappoints!

This is what I'm doing this Thanksgiving Day with my dry salted turkey and this delicious cranberry and pear sauce. Here are more Thanksgiving recipes to go with your turkey this year!

With Thanksgiving around the corner, I thought I was going to revive that amazing fill from the archives. If you can't find a good Italian chicken sausage, turkey sausage is great too. Leftovers should be stable for about 3 days.

I buy whole-grain baguettes and cut the bread into cubes the night before so that it can harden overnight. You can also do this in the oven on the day of, but personally I prepare as much as possible the night before.

How to make filling

Chicken sausage and herb filling

Preparation time: 10 min

Cooking time: 1 hours 20th min

Total time: 1 hours 30th min

Chicken sausage and herb filling – this is the best Thanksgiving filling recipe!

• 14th oz Whole grain bread or baguette, Crusts removed (weight after removing the crust)
• 2 tablespoon Whipped butter
• 1 1/2 cups yellow onion cubes
• 1 3/4 cups approx. 4 stalks of celery cubes
• 13 oz fresh sweet italian chicken sausage, Housing removed
• 1/4 Cup chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 3 1/4 cups reduced sodium chicken broth
• Salt and freshly ground pepper, taste
• Cooking spray

• Cut the bread into 1/2-inch cubes. Spread the bread on a baking sheet and let it dry overnight – OR – put the baking sheet in a 350 ° F oven and bake for about 20 minutes, or until the bread has dried out. Put aside.

• Preheat oven to 375 ° F. Spray a large baking dish with oil.

• In a large frying pan, melt the butter over medium heat. Add the onion and celery and sauté, stirring occasionally, for about 8 minutes, until tender and translucent. Transfer to a large bowl.

• In the same pan over medium heat, crumble the sausage with a wooden spoon until it is lightly browned and cooked through, about 10 minutes. Transfer the sausage with the onion and celery mixture to the bowl.

• Put the bread, sage and thyme with the sausage and onion mixture in the bowl and stir. Add the chicken broth and stir to coat the bread evenly. Adjust salt and pepper to taste and stir to mix well.

• Put in the baking dish and bake for 30 minutes. Stir gently with a wooden spoon. Continue to bake until golden brown, another 30 to 35 minutes. Serve immediately.

Portion: 3/ 4 cup, Calories: 166kcal, Carbohydrates: 19thG, Protein: 9G, Fat: 6.5G, Saturated fatty acids: 2.2G, Cholesterol: 30thmg, Sodium: 549mg, Fiber: 2.5G, Sugar: 2.9G

Blue Smart Points: 4th

Green Smart Points: 4th

Purple Smart Points: 4th

Points +: 4th

Keywords: How to Make Filling, Sausage and Herb Filling, Filling, Thanksgiving Filling, Weight Watchers Sausage and Herb Filling

Photography by Sarah Fennel.

sent 22nd November 2020 by Gina

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