I know Thanksgiving is right around the corner. Don't fret! Thanksgiving can still be enjoyable for those clean eaters out there. By just choosing whole foods and combining them together with fresh herbs and lean protein you have a sophisticated stuffing that will not disappoint your loved ones. I took this dish to a Friendsgiving last year, and it was taste-approved by my family and friends!
This is an absolutely delicious stuffing recipe for those who need to bring a side dish or just want to try out it for fun!
If you need a vegetarian version, instead of using Maple chicken sausage, just add pumpkin seeds and dried cranberries. The taste of both is fabulously festive!
I hope you enjoy the one true holiday that celebrates sharing a feast with others.
Maple Chicken Sausage Stuffing
1. Break/cut loaf of bread into tiny pieces and put on a large baking tray. Place in the oven on 200 degrees until the bread gets crispy and dry, about 15 minutes or so.
2. While bread is toasting, let's brown your chicken sausage in a large skillet. (I took my chicken sausage out of the casings by cutting them with scissors.) Break apart sausage with your fingers before putting it into the skillet to cook on medium heat.
3. After sausage is browned, add onion and celery into the same skillet with a tbsp of extra virgin olive oil. Cook until both onion and celery are translucent or have softened.
4. Chop your herbs (for me~ the more the better) and add them into the skillet.
5. Add in about 3 cups of chicken stock into the skillet as well. Let the stock heat up. Then add 4 more tbsps of extra virgin olive oil to the pan.
6. Next, add your toasty bread pieces into the into the skillet as well. Stir the mixture until the bread soaks up all the delicious liquid. Add more stock if the bread is too dry.
7. Add salt and fresh ground pepper to taste. Serve stuffing in a large dish and let your friends and family dig in!
This stuffing taste delicious by itself or with homemade gravy poured on top as well.
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