Sourdough-Sausage Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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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 |
Directions:
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.
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