Turkey breast and lean pork have the same amount of saturated fat (0.6 grams per ounce of cooked), but when you get into the realm of sausage, turkey is the winner: Pork sausage has more than twice the saturated fat of turkey sausage.
1 pound chestnuts, cooked and peeled
10 cups whole-grain bread cubes (about 15 ounces)
2 teaspoons olive oil
1/4 pound Italian-style turkey sausage, casings removed
1 medium onion, finely chopped
2 stalks celery, halved lengthwise and thinly sliced crosswise
3 cups chicken broth, homemade or canned
1 cup diced pitted dried plums (prunes)
1 teaspoon thyme
3/4 teaspoon salt
1/2 teaspoon pepper
- Coarsely chop the chestnuts, and set aside.
- Preheat the oven to 350°F. Spread the bread on a baking sheet and bake for 7 to 10 minutes, stirring occasionally, or until crisp. Transfer to a large bowl. Keep the oven on.
- Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Crumble in the sausage meat and cook, stirring to break up the meat, until the sausage is lightly browned, about 5 minutes. Add the onion and cook, stirring frequently, until the onion is soft, about 7 minutes. Stir in the celery and cook until the celery is crisp-tender, about 3 minutes.
- Add the sautéed sausage and vegetables to the bread. Then add the chestnuts, broth, prunes, thyme, salt, and pepper, and stir well to combine and evenly moisten the bread.
- Transfer the stuffing mixture to a shallow 3-quart baking dish, cover with foil, and bake for 30 minutes, or until the stuffing is piping hot.
Makes 16 servings.
Per serving: 199 calories, 3.1g total fat (0.6g saturated), 5mg cholesterol, 5g dietary fiber, 38g carbohydrate, 6g protein, 383mg sodium.