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Turkey Sausage Stuffing

Turkey Sausage Stuffing

This is so much better than the out-of-the-box stuff! The pine nuts, Italian turkey sausage and fennel give this stuffing unique flavor and texture.


1   large fennel bulb, trimmed & quartered
1   small yellow onion, quartered
4   med cloves garlic
1   1-pound loaf day-old Italian bread, cut into 3/4-inch cubes (or use cubed stuffing bread)
1⁄2   cup pine nuts, toasted
2   tbsp butter
16   oz cooked Italian Turkey sausage, casings removed
1   tsp dried oregano
11⁄2   cups low-sodium chicken broth
2   large eggs, lightly beaten
1   tsp sea salt
1⁄2   tsp ground black pepper
1⁄2   cup grated Parmesan cheese


  1. Preheat oven to 375°F. Use non-stick spray to coat a 13-by-9-inch baking dish, set aside. 
  2. Add fennel, onion, and garlic to WildSide+ jar and cover with water. 
  3. Secure lid and press "Pulse" 5-7 times to chop the vegetables. Drain water and set aside. 
  4. Place the bread and pine nuts in baking dish and set aside. 
  5. In a large frying pan, cook sausage until browned, breaking it up into smaller pieces. 
  6. Use a slotted spoon to remove cooked sausage and place sausage atop bread and pine nuts. 
  7. Add butter to sausage fat and melt butter over medium heat. Add chopped vegetables, oregano, salt, and pepper and cook until vegetables are tender, approximately 6-8 minutes. 
  8. Increase the heat to medium-highand and continue to stir for 2 minutes. Add 2 tbsp of chicken broth, if needed.
  9. Pour cooked vegetables over sausage and bread. 
  10. Add the broth, eggs, and parmesan cheese to WildSide+ jar and "Pulse" until combined. Pour over bread & sausage mix and stir until evenly moistened. 
  11. Bake until the top is golden brown, about 45 to 50 minutes. Transfer to a wire rack and let cool for at least 5 minutes before serving.12


  • Servings 17.0
  •  Sodium 620 mg Serving Size 1/2 cu
  • Fiber 2 g Sugar  2 gSaturated Fat  3 g Protein  9 gCholesterol  40 mgFat  9 gCalories  190 Carbohydrates 17 g
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