Delicious Sausage Bread Stuffing

I'm set for the holiday this year!  Yesterday evening I placed a serving bowl of my Flipped Sausage Bread Stuffing on the dinner table and my family thought it was the original stuffing recipe!

The advantage we have at Flip2Tasty is that we get to test various recipe ideas.  My healthy Sausage Bread Stuffing is low in calories, fat and points.  My husband's golden rule is, "if it doesn't have butter or fat then it's not going to have any flavor."   I was thrilled when he had it again for lunch and said, "it's so moist and I love the flavor!"  He didn't know that I removed all the butter! 

I also used a naturally low-sodium chicken stock instead of chicken broth to add more flavor. The reduced-fat sausage gives this stuffing an unexpected savory flavor.

My good friend Jill suggested an extra ingredient that I decided to try at the last moment—I'm glad I did, because it really adds to the recipe!  Let me know what you think!  Enjoy.

Servings: 15  Serving size: 1  Calories: 175  Fat: 6g  Carbs: 19g  Fiber: 4g  Protein: 10g  Sugar: 2g  Sodium: 516mg                         Old Points: 3  Points +: 4


  • 16 oz Reduced fat Sausage, broken into small pieces (I use Jimmy Dean)
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 2 eggs, beaten
  • 2 cups Chicken Stock (I use Kitchen Basic's. Located in soup aisle.)
  • 1 1/2 tsp Poultry Seasoning
  • 1/4 tsp Black Pepper
  • 1 can 98% Fat Free Cream of Chicken condensed soup 
  • 10 cups of 1/2 inch wheat bread cubes, toasted (I use Sara Lee 45 calorie delightful bread)
  1. In saute or fry pan, combine onion, celery and sausage.  Cook over medium low heat.  During cooking process, continue to break sausage into crumbles. Cook until celery and onions are tender and sausage is completely cooked.  Remove from heat.  Set aside.
  2. In extra large mixing bowl, combine eggs, chicken stock, poultry seasoning, black pepper and soup.  Mix well.
  3. Add celery, onion and sausage mixture.  Stir.
  4. Fold in bread cubes until thoroughly coated with mixture.  
  5. Spray 9x13 baking pan with baking spray.
  6. Spoon stuffing into pan.  Lightly pack.  Cover with foil.
  7. Bake at 350 degrees for 40-45 minutes.    

 To toast bread cubes:  Line baking sheet with foil.  Cut bread into 1/2 inch cubes.  Lay cubes on baking sheet in single layer.  Bake at 300 degrees for 23-25 minutes.  Cool.  Repeat process with remaining bread cubes.    



What do you think?