Makes 8 servings
16 slices of high-fiber bread
¼ cup dried currants
2 links (3.5 oz. each) sweet Italian turkey sausage
1 Tbsp vegan buttery sticks, like Earth Balance
1 cup chopped onion
1 cup chopped celery
1½ tsp poultry seasoning
½ tsp dried basil
¼ tsp kosher salt
¼ tsp freshly cracked black pepper
¼ cup coarsely chopped walnuts, toasted
1½ cups low-sodium chicken broth
1 large egg, beaten
Cooking spray, as needed
Preheat the oven to 325°F. Place bread cubes on 2 baking sheets and bake until lightly toasted, about 10 minutes. Remove from oven; set aside to cool. Place the currants in 1 cup of hot water and let sit 5 minutes.
Place a skillet over medium-high heat. Remove the turkey sausages from the casings and sauté until no longer pink, about 3 minutes. Remove from the skillet and set aside. Wipe out the skillet with a paper towel and place skillet over medium heat. Melt the margarine; add 2 Tbsp water, then add the onion and celery. Sauté until tender, about 10 minutes.
Remove the skillet from the heat and add the poultry seasoning, dried basil, salt and pepper. Drain the currants and add to the onion mixture. Add the sausage and toasted nuts.
Combine the toasted bread cubes, onion-celery mixture, chicken broth and egg in a large bowl. Toss to coat.
Coat a 2-quart baking dish with cooking spray. Add the stuffing mixture to the baking dish and bake in a 325°F oven until golden brown, about 35 minutes.
Nutrition facts (per serving): calories 275, fat 18 g (saturated fat 4 g), cholesterol 0 mg, protein 11 g, carbohydrates 48 g, fiber 13 g, sodium 418 mg, sugar 8 g
Recipes developed and styled by Kathleen Keating.