Featured Cookbook

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1. Low-Fat Turkey Sausage and Vegetable Stuffing

2. Rick's Deluxe Turkey Stuffing

3. Chinese Hidden Treasure Stuffing

Book Description

If you're wondering what to put inside that 20-pound Thanksgiving turkey, or how to liven up an acorn squash, 50 Best Stuffings & Dressings is the book for you. This helpful little cookbook offers you enough suggestions to last all year long. Consider, for example, the originality and versatility of Caribbean Beef and Rice Stuffing, a favorite throughout South America and both an exquisite dressing for poultry and a filling for vegetables such as zucchini, sweet peppers, tomatoes, or pump...

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50 Best Stuffings and Dressings (365 Ways Series)

Authors: RICK RODGERS

Date: September 1997

ISBN: 0767900448

Publisher: Broadway

Paperback

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For those who must watch their fat grams and calories for health reasons, here is a light, tasty turkey stuffing, enlivened and lean turkey sausage and bound with egg substitute.

Makes about 14 cups

• Nonstick vegetable oil spray

• 1 medium onion, chopped

• 2 medium celery ribs with leaves, chopped

• 2 medium carrots, thinly sliced into rounds

• 2 garlic cloves, minced

• 1 1/2 to 2 cups turkey or chicken broth, as needed

• 1 pound sweet Italian turkey sausage, casing removed

• 1 tablespoon poultry seasoning, preferable homemade

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground pepper

• 1 pound firm whole wheat or white sandwich bread (or a combination), cut into 1/2-inch cubes and dried overnight or in the oven (about 10 cups)

• 1/2 cup chopped fresh parsley

• 1/2 cup liquid egg substitute

1. Spray a large nonstick skillet with vegetable oil spray and place over medium heat. Add the onion, celery, carrots, and garlic. Add 1/2 cup of broth and bring to a boil. Cook, partially covered, stirring occasionally, until the broth has evaporated, about 10 minutes.

2. Add the turkey sausage and cook, stirring often and breaking up the meat with a spoon, until the sausage is cooked through, about 10 minutes. Stir in the poultry seasoning, salt, and pepper.

3. Scrape the sausage mixture into a large bowl. Mix in the bread cubes and parsley. Gradually stir in the liquid egg substitute and about 1 cup broth, until the stuffing is evenly moistened but not soggy. Use as a stuffing or place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover, and bake as a side dish.

More From This Book:

1. Low-Fat Turkey Sausage and Vegetable Stuffing

2. Rick's Deluxe Turkey Stuffing

3. Chinese Hidden Treasure Stuffing

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