Sausage and Sourdough Bread Stuffing

Photo: Jonny Valiant; Styling: Deborah Williams

Yield: 14 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 149
  • Fat: 6.3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.5g
  • Protein: 7.2g
  • Carbohydrate: 15.9g
  • Fiber: 1.3g
  • Cholesterol: 34mg
  • Iron: 1.6mg
  • Sodium: 396mg
  • Calcium: 61mg

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. 1. Preheat oven to 350°.
  2. 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. 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.
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