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Sausage Mushroom Stuffing




Source of Recipe


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Recipe Introduction


servings 12
points 4 (3/4 cup)


List of Ingredients




5 cups (1-inch) cubed white bread (about 7 (1-ounce) slices)
5 cups (1-inch) cubed whole wheat bread (about 7 (1-ounce) slices)
1 pound turkey Italian sausage
Cooking spray
1 teaspoon vegetable oil
3 cups finely chopped onion
1 1/2 cups finely chopped celery
1 (8-ounce) package presliced mushrooms (about 2 cups)
1 teaspoon dried thyme
1 teaspoon dried rubbed sage
1 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1/2 teaspoon black pepper
1/3 cup chopped fresh parsley
1 1/2 cups Chicken Broth

Recipe



Preheat oven to 250°.

Place bread in a single layer on 2 baking sheets. Bake at 250° for 1 hour or until dry. Set aside.

Remove casings from sausage. Cook the sausage in a large nonstick skillet coated with cooking spray over medium heat until browned, stirring to crumble. Place sausage in a large bowl.

Heat oil in pan over medium heat. Add the onion, celery, and mushrooms; cover and cook 10 minutes or until vegetables are tender, stirring occasionally. Remove from heat; stir in thyme and the next 4 ingredients (thyme through pepper). Add the onion mixture, bread, and parsley to sausage; toss gently to combine. Add chicken broth, and stir until moist.
Increase oven temperature to 350°.

Spoon the bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes. Uncover and bake an additional 20 minutes or until top is crusty.

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

Nutritional Information
CALORIES 187(28% from fat); FAT 5.9g (sat 1.6g,mono 2g,poly 1.5g); PROTEIN 12.4g; CHOLESTEROL 38mg; CALCIUM 52mg; SODIUM 460mg; FIBER 2.9g; IRON 2.5mg; CARBOHYDRATE 21.6g