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      RECIPE TITLE "Herbed Bread Stuffing with Mushrooms and Sausage"
    Source: © Cooking Light Magazine
    Courtesy of Cooking.com

    yields12 servings (serving size: about 1 cup)time---difficultyeasy

      RECIPE INGREDIENTS

    1 1/2 pounds peasant-style white bread
    Four (4 ounce) links sweet turkey Italian sausage
    2 teaspoons butter
    1 pound cremini mushrooms, quartered
    Cooking spray
    2 cups onion, chopped
    1 1/4 cups carrot, chopped
    1 1/4 cups celery, chopped
    1/2 cup fresh parsley, minced
    1 tablespoon fresh thyme leaves
    1 tablespoon fresh sage, minced
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    2 large eggs
    One (14 ounce) can fat-free, less-sodium chicken broth

      RECIPE METHOD

    Preheat oven to 400 degrees F.

    Trim crust from bread. Cut bread into 1 1/2-inch cubes. Arrange bread cubes in a single layer on 2 jelly-roll pans. Bake at 400 degrees F for 10 minutes or until toasted.

    Reduce oven temperature to 350 degrees F.

    Cook sausage in a large nonstick skillet over medium-high heat 10 minutes, browning on all sides. Remove from pan; cut crosswise into 1/4-inch-thick slices.

    Melt butter in skillet over medium-high heat. Add mushrooms; sauté 4 minutes. Combine bread cubes, sausage, and mushrooms in a large bowl.

    Heat skillet over medium-high heat. Coat pan with cooking spray. Add onion, carrot, and celery; sauté 5 minutes or until lightly browned. Add parsley, thyme, sage, salt, and pepper; sauté 1 minute. Add to bread mixture. Combine eggs and broth, stirring with a whisk. Add to bread mixture; toss to coat. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350 degrees F for 45 minutes or until browned.

    TIP:
    Making your own bread cubes is easy and yields delicious results. You can prepare the toasted bread cubes two to three days before Thanksgiving; store at room temperature in a zip-top plastic bag. If there's space in the oven, bake the stuffing while the turkey roasts. Otherwise, bake it in the morning, and reheat it while the turkey stands.

    Recipe reprinted by permission of © Cooking Light Magazine. All rights reserved.

      Nutrition Facts

    12 servings (serving size: about 1 cup)
    Facts per Serving
    Calories: 208 Fat: 6g Carbohydrates: 26g
    Cholesterol: 68mg Sodium: 635mg Protein: 14g
    Fiber: 4g % Cal. from Fat: 26% % Cal. from Carbs: 50%

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