Ingredients
Scale
- 8 cups sourdough or whole-grain bread cubes (dried out overnight)
- 1 lb lean ground turkey sausage or Italian pork sausage
- 1.5 cups low-fat cottage cheese (blended until smooth)
- 1 large yellow onion, diced
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- 1.5 cups low-sodium chicken or turkey bone broth
- 1 large egg, beaten
- 2 tablespoons fresh sage, chopped (or 1 tsp dried)
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon butter or olive oil
- Salt and black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. If your bread cubes aren’t already dry, spread them on a baking sheet and toast them in the oven for 10 minutes until they feel slightly crunchy. Place the dried bread cubes into a very large mixing bowl.
- In a large skillet over medium-high heat, add the butter or oil. Add the ground sausage, breaking it apart with a spatula. Cook until browned and no longer pink. Add the diced onion, celery, and garlic to the skillet. Sauté for 5-7 minutes until the vegetables are soft and translucent. Stir in the sage, thyme, salt, and pepper.
- In a blender or food processor, pulse the cottage cheese until it is completely smooth with no visible curds. In a medium bowl, whisk together the blended cottage cheese, chicken broth, and the beaten egg. This mixture will provide the moisture and protein needed to keep the stuffing from drying out.
- Pour the sausage and vegetable mixture over the bread cubes and toss gently. Slowly pour the cottage cheese and broth mixture over the bread, folding everything together until the liquid is absorbed. Transfer the mixture to the prepared baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes until the top is golden brown and crispy.
- Cook Time: 1 hour 5 minutes