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Low Fat Bread Stuffing

User Rating 5 Star Rating (2 Reviews)


Low Fat Bread Stuffing

Low Fat Bread Stuffing

Fiona Haynes
This low fat bread stuffing makes a perfect partner for your holiday turkey.

Cook Time: 50 minutes

Total Time: 50 minutes


  • 4 ounces chicken or turkey sausage, casings removed
  • 1 tsp canola oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped mushrooms
  • 1 tbsp fresh sage, finely chopped
  • 1 tsp dried thyme
  • 1/4 teaspoon black pepper
  • 1 pound day-old artisan bread cubes
  • 1 14 1/2–ounce can fat free, low sodium chicken broth
  • 1 egg, lightly beaten, or 2 egg whites


Spray a large nonstick skillet with cooking spray. Cook sausage meat until browned, breaking it into chunks with a spatula. Remove from pan and set aside. Add 1 tsp canola oil to skillet. Add onion, celery and mushrooms, and sauté until tender. In a large bowl, combine bread cubes with cooked sausage, vegetable mixture, herbs and pepper. Whisk together broth and egg, and pour over stuffing mixture. Toss well to coat.

Spoon stuffing into 13-inch x 9-inch baking dish and bake at 350 degrees for 40-45 minutes, or until browned.

Makes 12 servings

Per Serving: Calories 134, Calories from Fat 24, Total Fat 2.7g (sat 0.6g), Cholesterol 23mg, Sodium 341mg, Carbohydrate 21.8g, Fiber 1.6g, Protein 6.5g

User Reviews

Reviews for this section have been closed.

 5 out of 5
Fussy family loves it, Member milytaylor

My family does not like low-fat recipes. Turkey sausage? They want nothing to do with it. I decided to make this anyway. It was devoured. When I told them afterwards it was low-fat with turkey sausage, they couldn't believe it. It's easy and it's good. For even more low-fatiness, I didn't use canola oil. After setting aside the sausage, I cooked the veggies in the same pan. The pan was already ""greased"" from cooking the sausage, so I left out the oil.

2 out of 2 people found this helpful.

See all 2 reviews

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