Savory Sausage Stuffing


Turkey sausage and low-sodium broth lighten the fat and sodium present in traditional stuffing recipes.

Time: 1 hour 30 mins.

1 1/2 lb. bakery-style white bread or French bread

6 links sweet Italian turkey sausage

2 tsp. butter

1 pound mushrooms, quartered

1 Tbs. vegetable oil

2 cups chopped onion

1 cup chopped carrot

1 cup chopped celery

1/4 cup minced fresh parsley (OR 4 Tbs. dried parsley)

1 Tbs. fresh thyme leaves

1 Tbs. minced fresh sage

1/4 tsp. granulated garlic

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 large eggs

1 (14-ounce) can fat-free, low-sodium chicken broth (or turkey stock)

Preheat oven to 400° F.

Slice bread into large slices, then cut into 1 1/2-inch cubes. Arrange bread cubes in a single layer on a baking sheet—there is too much bread for one pan, use two. Bake 10 minutes, or until toasted, and remove from oven.

REDUCE oven temperature to 350° F.

Cook sausage in a large skillet over medium-high heat for 10 minutes, browning all sides.

Remove sausage from pan and cut into slices or crumble.

Melt butter in skillet over medium-high heat, add mushrooms and sauté for 5 minutes.

Combine bread cubes, sausage, and mushrooms in a large bowl.

Heat vegetable oil in skillet over medium-high heat.

Add onion, carrot, and celery; sauté for 5 minutes until lightly browned.

Add parsley, thyme, sage, salt, and pepper and sauté 1 minute.

Add vegetable mixture to bread mixture.

Whisk together eggs and broth, then add it to the bread mixture, tossing to coat. Spoon stuffing into a 13 x 9-inch baking dish coated with vegetable oil.

Bake at 350° F. for 45 minutes or until browned.