Aunt Gail’s Italian Sausage and Apple Lower Carb Stuffing
Try this Aunt Gail’s Italian Sausage and Apple Lower Carb Stuffing recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 2 teaspoons sea salt
- 1 pound sweet italian sausage from an italian store is best, otherwise i use jimmy dean as it is very lean
- 2 cups sliced celery about 5 large stalks, i use the tender heart and leaves
- 2 cups diced sweet onion about 2 medium
- 2 cups diced granny smith apples about 2 large or 3 small peeled
- 2 tablespoons bells seasoning. little yellow cardboard box with
- 2 cups pepperidge farms stuffing cubes or cornbread stuff
- swanson natural goodness chicken broth
- 1/2 cup chopped italian flat leaf parsley
- Carbohydrate 10.3420554173987 g
- Cholesterol 405.736451226162 mg
- Fat 172.010132033894 g
- Fiber 1.48159997774996 g
- Protein 66.5677002279665 g
- Saturated Fat 66.6571101056734 g
- Serving Size 1 1 recipe (541g)
- Sodium 6997.11522477458 mg
- Sugar 8.86045543964877 g
- Trans Fat 9.48529355380848 g
- Calories 1867 calories
Brown the sausage in a large skillet breaking it up into fine pieces while stirring. Add the celery, onion, apples, butter, olive oil and cook over medium high until the onion softened and translucent. Stir in the garlic powder, salt, pepper and Bells Seasoning.Place the bead cubes in a large bowl, add the sautéed vegetable sausage mixture, parsley and toss to combine while adding enough chicken broth to make a very moist stuffing. An upside down roasted turkey it's too difficult to stuff the turkey so we have become 'dish people'.Cover with Pam sprayed or buttered foil and bake 30 minutes covered, plus 20 minutes uncovered to crisp edges.
