Recipe: Sausage and Apple Stuffing

Sausage and Apple Stuffing, from Cooking Light.
Jose Picayo, stylist Philippa Brathwaite

(CBS News) This recipe comes courtesy of health, nutrition and fitness authority Cooking Light, which offers a lighter approach to some Thanksgiving classics. Cooking Light inspires readers to eat smart and live a healthier lifestyle, by translating cutting-edge nutrition research into recipes and guidance for the home cook.

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Sausage and Apple Stuffing

Sweet Italian sausage, chopped fresh fennel, and apple combine with tangy sourdough for a classic Thanksgiving stuffing.

Yield: Serves 12 (serving size: about 3/4 cup)
Hands-on: 45 Minutes
Total: 1 Hour, 30 Minutes


8 cups 1-inch sourdough bread cubes (about 12 ounces)
6 ounces mild Italian breakfast sausage
1 1/2 cups chopped onion
1 1/4 cups chopped fennel bulb
1 cup chopped celery
3 cups chopped peeled Golden Delicious apple (about 2 medium)
6 garlic cloves, minced
3 tablespoons chopped fresh sage
1/3 cup chopped fresh flat-leaf parsley
1 1/4 cups no-salt-added chicken stock (such as Swanson)
1/4 cup unfiltered apple cider
2 large eggs, lightly beaten
1/2 teaspoon freshly ground black pepper
Cooking spray


1. Preheat oven to 350 degrees.

2. Arrange bread cubes in a single layer on a large baking sheet or jelly-roll pan. Bake at 350 degrees for 20 minutes or until golden. Cool slightly. Place in a large bowl.

3. Heat a large nonstick skillet over medium-high heat. Add sausage to pan, and cook for 5 minutes or until browned, stirring frequently to crumble. Add sausage to bread in bowl.

4. Return pan to medium-high heat. Add onion, fennel, and celery to pan; saute for 7 minutes or until crisp-tender, stirring occasionally. Stir in apple and garlic; saute for 5 minutes or until vegetables are tender. Add sage to pan; cook for 1 minute, stirring occasionally. Remove from heat; stir in parsley. Add onion mixture to bread mixture; toss well to combine.

5. Combine chicken stock, apple cider, eggs, and black pepper in a medium bowl, stirring with a whisk. Add egg mixture to bread mixture, stirring gently to combine. Spoon bread mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 350 degrees for 45 minutes or until top of stuffing is browned.

Nutritional Information:

Amount per serving:

Calories: 166
Fat: 6g
Saturated fat: 1.8g
Monounsaturated fat: 2.7g
Polyunsaturated fat: 0.9g
Protein: 7g
Carbohydrate: 22.1g
Fiber: 2.3g
Cholesterol: 41mg
Iron: 1.9mg
Sodium: 310mg
Calcium: 62mg

Index: More recipes from "Sunday Morning" 2012 Food Issue special section: Food and Wine
Blog: "What's Cooking"