Sourdough-sausage stuffing

Yield: 9 servings

Measure Ingredient
3 \N Turkey Italian sausage links; (about 11 ozs.)
1 teaspoon Olive oil
2 cups Chopped onion
2 cups Chopped celery
2 tablespoons Chopped fresh parsley
2 teaspoons Dried rubbed sage
1 teaspoon Dried thyme
½ teaspoon Salt
½ teaspoon Dried marjoram
½ teaspoon Black pepper
12 cups (1/2-inch) cubed sourdough bread (about 1 pound)
1 can (16-0z.) fat-free; less-sodium chicken broth
\N \N Cooking spray

Serving Size: 1 cup

Preheat oven to 350°.

Remove casing from sausage. Heat oil in a large nonstick skillet over medium-high heat; add sausage, and sauté 5 minutes until browned, stirring to crumble. Add onion and celery, and sauté 3 minutes. Stir in parsley and next 5 ingredients (parsley through pepper). Place sausage mixture in a large bowl; stir in bread and broth. Spoon stuffing into an 11 x 7-inch baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes. Uncover; bake an additional 20 minutes or until golden brown.

Calories 208; Fat 5 g (sat 1.7 g, mono 1.9g, poly 2.4g); Protein 11.9; Carb 28.9; Fiber 2.1g; Chol 30 mg; Iron 2.3 mg; sodium 699 mg; Calcium 76 mg.

Posted to EAT-LF Digest by "Elaine Pawelko" <epawelko@...> on Nov 23, 1998, converted by MM_Buster v2.0l.

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