Good Lifestyle

The stuffing, as its name suggests, was once invariably cooked inside the bird or pig with which it is served with, where the rendering of the turkey or pork juices transformed it into a .. . Mussy mess. Do not misunderstand us, the stuffing is delicious, but it simultaneously lacks texture and charged with unnecessary calories. These days, the stuffing is most often baked, which is great, because it gives you total control over the final taste, texture and nutritional profile, but it also means that you will need to hit the flavors. In our recipe, we turn to the complex combination of sausages, tart potatoes and fresh sage, which effortlessly converts a normal stuffing into something extraordinary. Alternatively, this recipe works equally withRoasted beef with garlic-rosemary, Glass ham of Bourbon, or aroast chicken or giantTHANKSGIVING TURKEY. Or you can convert this opportunity to a vegetarian case by exchanging sausage with soy sausage and twin vegetables. This joke of apple sausage was not stuffed inside an animal, after all, so it can be stuffed in the mouth of all kinds of human beings, whatever their personal food choices.

Nutrition:160 calories, 7 g of grease (2.5 g saturated), 290 mg of sodium

Serves 6 to 8

You will need

1 C. Olive oil
2 Links turkey sausages, preference apple, envelopes removed
1 medium onion, diced
2 celery stems, dice
1 Granny Smith apple, well peeled and cut into dice
1/2 cup of dried cranberries
2 clovesminced garlic
5 cups of cubic bread with a robust bread or a baguette, preferably whole wheat (slightly stale bread works better. If the bread is fresh, place it in an oven of 350 ° F for 10 minutes before 'use.)
10-12 fresh sage leaves, chopped
1 1/2 cups of low sodium chicken broth
1 egg, beaten
Black salt and pepper
2 c. Soup with cold butter, diced

How to do it

1. Heat the olive oil into a large medium heat pan.
2. Add the sausage, onion, celery, apple, cranberries and garlic and sauté for about 10 minutes, until the vegetables are mild and the sausage is cooked.
3. Combine the bread, the mixture of sausages-vegetables, sage, stock and egg in a large mixing bowl.
4. Mix for uniformly coating the stuffing with the liquid. Season with some pliers of salt and black pepper.
5. Place in a 13 "x 9" pan dish and a point with butter.
6. Cook, discovered for about 40 minutes until the top of the stuffing is nicely brown and crunchy.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!