Sourdough-Sausage Stuffing

If you have only one oven, make the stuffing first, and keep it warm; then pop it back into the oven for a quick reheat before serving.

Yield: 9 servings (serving size: 1 cup)

Ingredients

• 3  turkey Italian sausage links (about 11 ounces)
• 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
• 1/2  teaspoon  salt
• 1/2  teaspoon  dried marjoram
• 1/2  teaspoon  black pepper
• 12  cups  (1/2-inch) cubed sourdough bread (about 1 pound)
• 1  (16-ounce) can fat-free, less-sodium chicken broth
• Cooking spray

Preparation

Preheat oven to 350°.

Remove casings 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.

Nutritional Information

Calories:

208 (21% from fat)

Fat:

5g (sat 1.7g,mono 1.9g,poly 2.4g)

Protein:

11.9g

Carbohydrate:

28.9g

Fiber:

2.1g

Cholesterol:

30mg

Iron:

2.3mg

Sodium:

699mg

Calcium:

76mg