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Tuesday, November 20, 2012

Herbed Sausage Stuffing

Stuffing is one of those essential Thanksgiving sides.  Luckily, I grew up with homemade stuffing and not something from a box.  Although I understand the appeal of how easy it is to make boxed stuffing, this recipe is pretty easy.  Plus you you can do most of the preparation ahead of time.  Make the sausage mixture and keep it in the fridge (or freezer) and toast the bread ahead of time and store them in a bag or air tight bowl.  Then when you make the stuffing, just mix the two parts and continue with the recipe. 
Now just to warn you, this makes a ton of stuffing.  Seriously, it's about 15 cups of stuffing, but there's not much leftover.


    12 cups bread, cut into cubes
    12 oz reduced fat sausage
    4 cups chopped onions
    4 cups chopped apples
    3 cups chopped celery
    1/2 cups minced garlic
    2 tablespoons dried sage
    1 tablespoon dried thyme
    1 tablespoon dried rosemary
    1/2 tablespoon poultry seasoning
    1 1/2 cups chicken broth


    Toast the bread crumbs in a 300 degree oven in a large roasting pan for 30 - 45 minutes, or until throughly dried.
    In a large pan, cook the sausage, garlic, sage, thyme, rosemary and poultry seasoning until the sausage is no longer pink. Add the onions, apples, and celery to the pan and cook until the celery is tender.
    Combine the bread and sausage mixture in a large roasting pan. Drizzle with the chicken broth. Cover with foil and bake at 350 degrees for 30 minutes. Remove the foil and bake for another 15 minutes.
    Nutritional Info
    • Servings Per Recipe: 24
    • Amount Per Serving
    • Calories: 133.1
    • Total Fat: 3.3 g
    • Cholesterol: 0.0 mg
    • Sodium: 171.8 mg
    • Total Carbs: 16.2 g
    • Dietary Fiber: 2.0 g
    • Protein: 2.2 g


  1. I actually made this stuffing for my turkey this year and loved it!

    Thank you so much for sharing this at Wednesday Extravaganza! Come by today to vote and sign up for my Giveaway :)