Saturday, October 10, 2009

Sourdough-Sausage Stuffing

  • 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 cubed sourdough bread (about 1 pound) -- (1/2-inch)
  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • Cooking spray
Preheat oven to 350º.

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 × 7-inch baking dish coated
with cooking spray. Cover and bake at 350º for 15 minutes. Uncover; bake an
additional 20 minutes or until golden brown.

Servings: 9
Serving size: 1 cup
5 points per serving

Per Serving (excluding unknown items): 248 Calories; 6g Fat (20.5% calories from
fat); 15g Protein; 36g Carbohydrate; 3g Dietary Fiber; 30mg Cholesterol; 867mg
Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat.

NOTES : 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.

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