Sourdough-Sausage Stuffing

If you have only one oven, make the stuffing first, and keep it warm; then pop it back into the oven for a quick reheat before serving.

Yield:

9 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 208
Caloriesfromfat 21 %
Fat 5 g
Satfat 1.7 g
Monofat 1.9 g
Polyfat 2.4 g
Protein 11.9 g
Carbohydrate 28.9 g
Fiber 2.1 g
Cholesterol 30 mg
Iron 2.3 mg
Sodium 699 mg
Calcium 76 mg

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°.

Remove casings from sausage. Heat oil in a large nonstick skillet over medium-high heat; add sausage, and sauté 5 minutes until browned, stirring to crumble. Add onion and celery, and sauté 3 minutes. Stir in parsley and next 5 ingredients (parsley through 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° for 15 minutes. Uncover; bake an additional 20 minutes or until golden brown.

Note:

November 1998