Sausage and Mushroom Stuffing

If you're cooking this and Mashed Honey-Roasted Sweet Potatoes at the same time, it will take a bit longer for the stuffing to cook - about 25 minutes covered and 20 minutes uncovered.

Yield: 12 servings (serving size: about 3/4 cup)

Ingredients

• 5  cups  (1-inch) cubed white bread (about 7 (1-ounce) slices)
• 5  cups  (1-inch) cubed whole wheat bread (about 7 (1-ounce) slices)
• 1  pound  turkey Italian sausage
• Cooking spray
• 1  teaspoon  vegetable oil
• 3  cups  finely chopped onion
• 1 1/2  cups  finely chopped celery
• 1  (8-ounce) package presliced mushrooms (about 2 cups)
• 1  teaspoon  dried thyme
• 1  teaspoon  dried rubbed sage
• 1  teaspoon  dried rosemary
• 1/2  teaspoon  dried marjoram
• 1/2  teaspoon  black pepper
• 1/3  cup  chopped fresh parsley
• 1 1/2  cups  Homemade Turkey Stock

Preparation

Preheat oven to 250°.

Place bread in a single layer on 2 baking sheets. Bake at 250° for 1 hour or until dry. Set aside.

Remove casings from sausage. Cook the sausage in a large nonstick skillet coated with cooking spray over medium heat until browned, stirring to crumble. Place sausage in a large bowl.

Heat oil in pan over medium heat. Add the onion, celery, and mushrooms; cover and cook 10 minutes or until vegetables are tender, stirring occasionally. Remove from heat; stir in thyme and the next 4 ingredients (thyme through pepper). Add the onion mixture, bread, and parsley to sausage; toss gently to combine. Add Homemade Turkey Stock, and stir until moist.

Increase oven temperature to 350°.

Spoon the bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes. Uncover and bake an additional 20 minutes or until top is crusty.

Nutritional Information

Calories:

187 (28% from fat)

Fat:

5.9g (sat 1.6g,mono 2g,poly 1.5g)

Protein:

12.4g

Carbohydrate:

21.6g

Fiber:

2.9g

Cholesterol:

38mg

Iron:

2.5mg

Sodium:

460mg

Calcium:

52mg