It’s preferable to buy fresh chicken sausage instead of pre-cooked or smoked.
If you can’t find hot Italian style chicken sausage, buy sweet – you can always add ½ teaspoon of red pepper flakes when you sauté the onions and celery. If your sausage does not have a removable casing, cut into a ½ -inch dice.
If making the stuffing ahead of time, make from step 2 to 5, then store in the refrigerator. When ready to serve, proceed with step 6 to finish.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.