Cook Time: 50 minutes
Ingredients:
- 4 ounces chicken or turkey sausage, casings removed
- 1 tsp canola oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped mushrooms
- 1 tbsp fresh sage, finely chopped
- 1 tsp dried thyme
- 1/4 teaspoon black pepper
- 1 pound day-old artisan bread cubes
- 1 14 1/2–ounce can fat free, low sodium chicken broth
- 1 egg, lightly beaten, or 2 egg whites
Preparation:
Spray a large nonstick skillet with cooking spray. Cook sausage meat until browned, breaking it into chunks with a spatula. Remove from pan and set aside. Add 1 tsp canola oil to skillet. Add onion, celery and mushrooms, and sauté until tender. In a large bowl, combine bread cubes with cooked sausage, vegetable mixture, herbs and pepper. Whisk together broth and egg, and pour over stuffing mixture. Toss well to coat.Spoon stuffing into 13-inch x 9-inch baking dish and bake at 350 degrees for 40-45 minutes, or until browned.
Makes 12 servings
Per Serving: Calories 134, Calories from Fat 24, Total Fat 2.7g (sat 0.6g), Cholesterol 23mg, Sodium 341mg, Carbohydrate 21.8g, Fiber 1.6g, Protein 6.5g
