If your supermarket offers turkey Italian sausage in the butcher case, purchase one or two links to equal 4 ounces. If starting with a package of several sausages, freeze leftover links up to two months for later use.
1 1/3 cups 1% low-fat milk
1/4 teaspoon dry mustard
1/8 teaspoon salt
2 large eggs
1 large egg white
8 (1-ounce) slices day-old French bread, cut into 1-inch cubes
2 cups chopped yellow onion
1/4 cup apple juice
4 ounces turkey Italian sausage
3/4 cup (3 ounces) shredded sharp cheddar cheese, divided
How to Make It
Combine first 5 ingredients in a large bowl; stir well with a whisk. Add bread; toss gently to coat. Let bread mixture stand 20 minutes.
Preheat oven to 350°.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion to pan; cook 10 minutes, stirring occasionally. Add juice; cook 5 minutes, stirring occasionally. Remove casings from sausage. Crumble sausage into pan; cook 5 minutes or until browned, stirring frequently. Remove from heat; let stand 5 minutes.
Add sausage mixture and cheese to bread mixture; stir well to combine. Spoon into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 40 minutes or until set and lightly browned. Let stand for 10 minutes before serving.