Sausage & Herb Stuffing

Ingredients

Cooking spray
½ cup chopped green pepper
½ cup chopped celery
1 cup chopped onion
1 cup cooked, sliced chicken sausage
1 tablespoon chopped fresh marjoram, or 2 teaspoons dried
1 tablespoon chopped fresh thyme, or 2 teaspoons dried
1 tablespoon chopped fresh sage, or 2 teaspoons dried
Salt and pepper to taste
6 cups cubed bakery-style whole grain bread, dried overnight
1 14-ounce can lowfat, low-sodium chicken broth, divided
2 tablespoons chopped pecans

Directions

Preheat oven to 350°F. Coat a sauté pan with cooking spray and heat on medium. Add all vegetables and sauté until translucent, about 6 minutes. Add sausage; cook for 3 to 4 minutes. Stir in half of each type of the herbs and cook for 1 minute. Season with salt and pepper. Remove from heat.

Place bread in a large bowl and combine with the vegetable mixture. Add half the chicken broth; mix all ingredients well. Add remaining chicken broth if necessary; bread should be wet and well-coated, but not soggy.

Spray a 4" x 8" baking dish with cooking spray and pat down the stuffing until it fits in the pan. Seal tightly with aluminum foil to hold in moisture; bake for 30 minutes. Remove stuffing from oven and sprinkle with remaining herbs and chopped pecans.