Whole Wheat Sausage Stuffing
(Makes 4 1/2 cups of stuffing)
- 1/2 pound lean bulk sausage
- 1/2 cup green pepper, chopped
- 1/2 cup onion, chopped
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon sage
- 1/2 teaspoon rosemary, crushed
- 1/2 teaspoon thyme
- 1/2 teaspoon pepper
- 4 cups whole-wheat bread crumbs
Place sausage in large skillet, cook over moderate heat, stirring frequently until browned. Careful not to overcook.
Add green pepper and onion, continue cooking, stirring frequently until vegetables are just tender. Stir in chicken broth and seasonings, bring to boil. Remove from heat.
Add bread crumbs to hot liquid, stir just until all moisture is absorbed. Cover, let stand 5 minutes.
Serve in with baked acorn squash or use as stuffing for poultry (turkey, capon or roasting chicken).
Recipe from The Saturday Evening Post Fiber & Bran Better Health Cookbook, © The Saturday Evening Post Society. All rights reserved.
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