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Herb Turkey Sausage Stuffing

A holiday tradition Chef Rocco proves can be tasty and good for you.

Yield: Serves 6-7


  • 2 tsp. olive oil
  • 3 cups celery, chopped
  • 8 oz. figs, approx. 20 figs
  • 3 cups onions, chopped
  • 2 tsp. thyme
  • 2 tsp. marjoram
  • 2 tsp. salt
  • 1 tsp. sage
  • 3 tsp. black pepper
  • 1 lb. italian turkey sausage, browned (remove from casings)
  • 1 lb. Ezekial Whole Grain bread crumbs cubes for stuffing
  • 2 eggs
  • 16 oz. low sodium chicken broth


  1. Preheat oven to 325 degrees.

  2. Sauté celery and onions in olive oil, add browned sausage and all the seasonings. Simmer three minutes.

  3. Put bread cubes in a large bowl. Add the beaten egg and egg whites. Stir in sautéed vegetables, parsley and figs. Add enough of the chicken broth to moisten. Season to taste with salt and pepper.

  4. Transfer stuffing to prepared baking dish. Cover baking dish with foil.

  5. Bake stuffing 25 minutes.

  6. Remove foil; turn oven up to 375 and bake stuffing until top begins to brown, about 10 minutes longer.

Source: Chef Rocco DiSpiritio for Biggest Loser

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(Page 1 of 1, 10 total comments)


I don't like figs!!!! Can I substitute them with something else??? HELP!!!!

posted Oct 22nd, 2013 4:31 pm



Can I substitute the figs since they are out of season?

posted Jan 5th, 2012 11:13 am



As Thanksgiving approaches and its really only a matter of weeks away I have been looking up new recipes. I always like to switch things up each year and cook at least one thing that is new. I think this is a fun way to change up the dinner each year so we have one new surprise each year. Thanksgiving Recipes are definitely some of my most favorite of all the recipes I review as work for Better Recipes and am constantly reviewing recipes. This recipe in particular is unlike other stuffing I have made because of the figs which give it unique and delicious taste.

posted Oct 4th, 2010 10:24 am



Loved it!!! I made a few changes like using Coconut oil instead of olive oil and I used 1/2 cup of Egg beaters instead of the two eggs. I hope those changes made it even healthier. It was a great stuffing recipe! Thanks.

posted Nov 26th, 2009 12:41 pm



i have made this twice and has been wonderful both times....

posted Nov 25th, 2009 5:32 pm

Kim Moore


Mom had cholestrol and blood pressure issues last year. I found this recipe and it was such a hit. They loved this more then Nana's recipe I had been using for years. Mom is healthy now but this is our new family dressing recipe. Got all freaked out that I lost the printed copy came back and here it is. I love Chef Rocco!

Have to admit I couldn't bring myself to add the fig's... so sorry but no likey the fig's !

posted Nov 25th, 2009 3:59 pm



OMG! It was so good! I made for Thanksgiving day, and it was gone. The figs made a difference . I never used or heard figs before. Again, thanks for the recipe!

posted Dec 21st, 2008 9:05 am



I tried this with dinner one night and my only complaint was that it made too much for a normal non-holiday dinner. Other than that, it was a very good stuffing and had great flavor and everything. We'll be making it for Christmas this year for sure!! Thanks for the recipe!

posted Dec 19th, 2008 1:33 pm



Awesome flavorful was a big hit at thanksgiving. Even our southern family (who love fatty unhealthy ) loved it & chose it over the traditional and box versions

posted Dec 12th, 2008 2:50 pm

Laura Brown


I used bread crumbs from a whole wheat bread recipe I love along with some cornbread bread crumbs. It was great!

posted Nov 28th, 2008 7:13 pm


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