Hi there, this is Stefanie withSimple Acres. I have something delicious I cooked up in the kitchen that is perfect for the holidays! I am excited to share with you myWeight Watchers Sausage Stuffing. A delicious recipe simple to make with minimal ingredients!
Weight Watchers Freestyle Information:
This recipe has been calculated using the new myWW information and the points are as follows:
12 Servings = 3 Smart Points per servingon Green, Blue, and Purple
What I love about thisWeight Watchers Sausage Stuffingis that it can be prepped ahead of time for easy assembly the day of cooking! This recipe is such a simple side to serve during the holidays full off nourishing fruit and vegetables.
The other thing I love about this recipe is that it involves such minimal ingredients you may have most of them at home already!
Weight Watchers Sausage Stuffing Ingredients
This recipe uses white bread in cubes, whole wheat bread in cubes, low fat turkey sausage, cooked celery, sweet onions, apples, raisins, sage, parsley, thyme, eggs, fat free chicken broth, and some salt and pepper.
It’s actually quite an easy recipe and there’s nothing too complicated in it so you don’t have to worry about finding difficult ingredients during the holiday rush!
Weight Watchers Sausage Stuffing Directions:
Preheat oven to 350 degrees F and place cubed bread in oven until lightly toasted at about 8-10 minutes.
Saute’ sausage with onions, celery, apples and craisins and salt and pepper.
Mix all ingredients in large bowl and add egg whites and fresh herbs.
Spoon stuffing into a 9 x 13 casserole dish and bake until browned on top. This will take about 45 minutes.
This recipe makes 12 servings, andit’s just 3 Weight Watchers Smart Points per serving on all three plans. This recipe was inspired by Weight Watchers.
As with any of our recipes, carb counts, calorie counts, WW points and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
If you are preparing your holiday menu plan, here are a few more you are sure to love!
When it comes to a Weight Watchers meal plan for the holidays no plan could be complete without these classics! They’re all great for the whole family but have also been calculated for the myWW program so no one has to eat a separate meal!
Butter: Cook the vegetables in a mix of butter and sausage drippings. Vegetables: You'll need finely diced celery and a chopped onion. Bread: The white bread cubes should ideally be slightly stale. If your bread seems too soft, lightly toast it in the oven.
Use enough liquid: The key to keeping stuffing moist is to use enough liquid. You can use chicken or vegetable broth, melted butter, or a combination of both. The amount of liquid you need will depend on the recipe, but a good rule of thumb is to use about 1/2 to 1 cup of liquid for every 4 cups of bread cubes.
You will be surprised how easy it is to stuff your seasoned ground meat into sausage casings with a sausage stuffer. You can use your meat grinder with stuffing tubes to stuff your sausages, but a sausage stuffer is easier to control, especially if you are doing large batches of sausage.
Add at least 1 oz.of water per pound of meat to aid in the stuffing process. This aid in mixing the meat with the seasoning and will ease the stress put on the gears of your meat mixer and sausage stuffer. Try experimenting with liquids other than water when mixing your next batch of sausage.
Product description. Classic Sausage Meat Stuffing Mix is deceptively simple featuring classic flavour combinations; heritage breed pork* blended with nutmeg, mace and black pepper. Just perfect for homemade sausage rolls or stuffing a chicken for a lazy Sunday roast. Most excellent for the festive bird too.
Stuffing is not strictly a healthy food, because it is typically high in calories, fat, sodium, and refined carbohydrates. 1 But that doesn't mean you can't enjoy it, All foods can fit into a healthy diet in moderation.
No matter where you fall, getting a head start on what can be prepared before the big day is essential. One question that always crops up: Can you make stuffing ahead of time? The short answer to whether you can making stuffing ahead of time is yes.
If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.
But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.
If turkey, stuffing, or gravy is left out at room temperature (40 to 140°F) for over 2 hours it may no longer be safe to eat. Bacteria prospers at this temperature, increasing the risk of foodborne illness. When stored properly in a refrigerator, turkey leftovers generally stay good for 3 to 4 days.
You want your stuffing moist but not soggy and certainly not dry. The bread in the stuffing absorbs moisture, but if it's dry (as it should be, see above), it takes some time for the liquid to settle in. I suggest adding a little at a time, say 1 cup of broth for every 4 cups of dry mix.
The bread is one of the most important ingredients in the stuffing. This is the base; it's what gives the stuffing structure, and it plays a big role in determining the texture. While you can use almost any bread — cornbread, bagels, or even frozen waffles — to make stuffing, it needs to be dried or “staled” first.
"Stuffing is cooked in the cavity of the turkey, so the juices soak into the ingredients, making it more flavorful.Dressing gets cooked on its own and needs extra liquid to make it flavorful." So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.
Introduction: My name is Lakeisha Bayer VM, I am a brainy, kind, enchanting, healthy, lovely, clean, witty person who loves writing and wants to share my knowledge and understanding with you.
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