Be the first to Prep Time: 10 minutes
Cook Time: 40 minutes
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 degrees F.Remove casings from sausage.
Heat oil in a large nonstick skillet over medium-high heat; add sausage, and saute 5 minutes until browned, stirring to crumble. Add onion and celery, and saute 3 minutes. Stir in parsley, sage, thyme, salt, marjoram, and 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 degrees F. for 15 minutes. Uncover; bake an additional 20 minutes or until golden brown.
Yield: 9 (1-cup each) servings
Per serving: 208 calories, 28.9 g carbohydrates, 30 mg cholesterol, 5 g fat, 699 mg sodium, 11.9 g protein, 76 mg calcium, 2.3 mg iron, 2.1 g fiber
Recipe Source: Cooking Light (Oxmoor House)
Reprinted with permission.
