Sausage and Sourdough Bread Stuffing

Sausage and Sourdough Bread Stuffing Recipe
Photo: Jonny Valiant; Styling: Deborah Williams

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 149
Fat 6.3 g
Satfat 1.8 g
Monofat 1 g
Polyfat 0.5 g
Protein 7.2 g
Carbohydrate 15.9 g
Fiber 1.3 g
Cholesterol 34 mg
Iron 1.6 mg
Sodium 396 mg
Calcium 61 mg

Ingredients

10 cup (1/2-inch) cubed sourdough bread (about 1 pound)
3 tablespoons unsalted butter
2 cups finely chopped onion
1 cup finely chopped celery
15 ounces hot turkey Italian sausage, casings removed
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh sage
3 tablespoons chopped flat-leaf parsley
1/2 teaspoon black pepper
2 cups fat-free, lower-sodium chicken broth
1 cup water
1 large egg, lightly beaten
Cooking spray

Preparation

1. Preheat oven to 350°.

2. Arrange bread in single layers on 2 jelly-roll pans. Bake at 350° for 20 minutes or until golden, rotating pans after 10 minutes. Turn oven off; leave pans in oven for 30 minutes or until bread is crisp.

3. Melt butter in a large skillet over medium heat. Add onion and celery; cook 11 minutes or until tender, stirring occasionally. Transfer vegetables to a large bowl. Add sausage to pan. Increase heat; sauté 8 minutes or until browned, stirring to crumble. Remove sausage from pan using a slotted spoon; add sausage to vegetable mixture. Stir in bread, herbs, and pepper; toss. Combine broth, 1 cup water, and egg, stirring well. Drizzle broth mixture over bread mixture; toss. Spoon mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray; cover with foil. Bake at 350° for 25 minutes. Uncover and cook 20 minutes or until browned.

Note:

Maureen Callahan,

Cooking Light

November 2010
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