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Sourdough-Sausage Stuffing

Yield 9 servings (serving size: 1 cup)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.