Rating: 4.5 stars
15 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 5
  • 5 star values: 8
Maureen Callahan
Recipe by Cooking Light November 2010

Gallery

Jonny Valiant; Styling: Deborah Williams

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

149 calories; fat 6.3g; saturated fat 1.8g; mono fat 1g; poly fat 0.5g; protein 7.2g; carbohydrates 15.9g; fiber 1.3g; cholesterol 34mg; iron 1.6mg; sodium 396mg; calcium 61mg.
Advertisement
Advertisement