Sourdough-sausage stuffing
9 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | 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 |
| Cooking spray | ||
Directions
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.