Sourdough Stuffing with Sweet Turkey Sausage
This favorite traditional dish is seasoned to perfection. For crispier stuffing, bake it outside the bird.
- 4 cups nonfat, reduced-sodium chicken broth
- 1/2 pound (about 3 links) sweet Italian turkey sausage, casings removed
- 1 cup white onion, chopped
- 2 tablespoons fresh Italian parsley, or 2 tsp dried, chopped
- 2 celery stalks, chopped
- 2 1/2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 cups sourdough bread, preferably day-old, cubed
- Cooking spray
- Preheat oven to 350 degrees F. Coat a 2-quart casserole dish with cooking spray; set aside. Bring chicken broth to a boil in a medium saucepan over high heat. Boil until liquid reduces to 1 1/2 cups, about 20 minutes.
- Meanwhile, coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add sausage and saute for 3-5 minutes, until no longer pink, breaking up meat into pea-size chunks as it cooks. Add onion and celery and saute for 2 minutes. Add parsley, sage, thyme, oregano, salt, and pepper; mix well.
- Cook for 1 minute, until herbs are aromatic. Place sausage mixture in a large bowl; add bread cubes and chicken broth. Toss to combine. Spoon into prepared casserole dish and bake, uncovered, 30 minutes, until top is golden brown.
Per serving: 279 kcal cal., 6 g fat (1 g sat. fat), 1537 mg sodium, 3 g fiber, 4 g sugar, 21 g pro., 89 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet