High Protein Bread-Free Thanksgiving Stuffing

High Protein Bread-Free Thanksgiving Stuffing

High Protein Bread-Free Thanksgiving Stuffing

High Protein Bread-Free Thanksgiving Stuffing

Ingredients:
● 20 oz. ground Jennie-O sausage (lean)
● 5 pieces of bacon, diced
● 1 medium sweet potato, peeled and diced
● 1 yellow onion, diced
● 4 oz. mushrooms, diced
● 2 medium gala apples, diced
● 2 tablespoons white wine vinegar
● 1/2 cup dried cranberries
● 1/2 cup pecans, chopped
● 2 eggs, beaten
● 1/3 cup chicken broth

Directions
1. Preheat oven to 375 degrees. Cover a baking sheet with foil, throw diced sweet potatoes
on it, sprinkle with olive oil and salt and pepper. Bake for about 15-20 minutes or until
sweet potatoes are tender, then set aside.
2. While those cook, pull out a large skillet, place it under medium-high heat and place
chopped bacon in it to begin to cook down. When some of the fat has seeped out and
bacon has begun to cook, add your chopped apples, celery, and onions.
3. When onions begin to become translucent, add ground turkey and mushrooms and your
white wine vinegar. Let that cook down until turkey is almost completely cooked through.
You will be placing it in the oven so you want it pretty close to done. (If you’re not sure
how long that will be, use your eyes. Pink meat is not what we want.) Add salt and
pepper, to taste.
4. Once the sausage is all done, add mixture to a bowl to cool. Now beat your eggs, add to
your sausage mixture, and add your chicken broth, along with your sweet potatoes,
pecans, and dried cranberries. Mix well.
5. You can now either use a 9×13 baking dish to place your stuffing in OR place on a
foil-lined baking sheet. Either way will work.
6. Bake at 375 degrees for about 15-20 minutes or until everything is a bit browned.

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