Eggplant-Portabella-Apple-Lovin’ Sausage Stuffing

It's that time of year! With Thanksgiving coming up next week, we wanted to re-share this awesome low-carb stuffing that will fulfill the obligatory turkey side that we have all come to love. 

Screen Shot 2014-10-30 at 12.56.44 PM
Screen Shot 2014-10-30 at 12.56.44 PM


  • 1 medium eggplant
  • 2-3 portabella mushroom caps wiped clean, cubed
  • 1 package pre-cooked Bob Evans turkey sausage patties 
  • ¾ medium, finely-chopped vidalia onion 
  • 2 Granny Smith apples, peeled and chopped
  • 4 celery stalks, chopped
  • 1 15 oz. can of fat-free chicken broth 
  • ½ C Italian bread crumbs
  • Panko bread crumbs (to sprinkle on-top)
  • Smart Balance Light (or another margarine)
  • Ground sage, thyme, & kosher salt to taste
  • ¼ C parsley flakes
  1. Wash, completely peel, cut length-wise (about ⅛-¼” thick), and salt both sides of the eggplant. 
  2. Layer the eggplant on paper towels using a new layer of paper towels between each layer, pressing to sweat for one hour. After one hour, rinse the salt and repress the eggplant for another hour, again using paper towels between each layer. **Both pressings should use a heavy object on the top layer in order to get the residual fluid & acid out of the eggplant.**
  3. Prepare your cubed portabella and set aside. 
  4. Chop your onion, celery, and granny smith apples and toss into a large saute pan with a scoop of margarine. Cook on medium heat until the onions turn clear and the celery softens. Add chicken broth after about 5-10 minutes to keep the mixture wet (you want to avoid sticking). Stir in half of the parsley flakes, sprinkle in thyme and kosher sale. 
  5. Remove sausage from the package and cut into small cubes. Saute in another, smaller pan until the meat browns. Stir in the onion/celery/apple mixture and continue coking for about 5 minutes. Remove from heat.**Add more chicken broth to ensure mixture is still fluid, not sticky.**
  6. Cube your pressed eggplant and add to the mix, along with the portabella mushroom. Cook for at least 15 minutes on medium. Keep an eye on the moisture level and continue to add chicken broth to keep the mixture moving around the pan.
  7. Preheat oven to 350.  
  8. Once the mixture becomes soft enough to eat, add ½ C Italian bread crumbs to the pan to absorb remaining fluid. 
  9. Spray a oven-friendly pan with PAM cooking spray and press the mixture into the dish. Dot with additional margarine and dust with Panko bread crumbs. 
  10. Bake for 20 minutes. Enjoy!