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.


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

Recipe from

Cooking Light

Nutritional Information

Calories 187
Caloriesfromfat 28 %
Fat 5.9 g
Satfat 1.6 g
Monofat 2 g
Polyfat 1.5 g
Protein 12.4 g
Carbohydrate 21.6 g
Fiber 2.9 g
Cholesterol 38 mg
Iron 2.5 mg
Sodium 460 mg
Calcium 52 mg


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


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.

Rick Rodgers,

Cooking Light

November 2003
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