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Sausage & Bread Stuffing
By Sandra Woodruff
May 9, 2005, 21:57
Yield: 12 servings
8 ounces ground turkey breakfast sausage or turkey Italian sausage with casings removed
1 1/4 cups finely chopped onion
1 1/4 cups finely chopped celery (include the leaves)
2 1/2 cups no-added-salt chicken broth
5 cups packaged dried herb-seasoned bread or cornbread stuffing mix (about 10 ounces)
1. Preheat the oven to 325 degrees F.
2. Coat a 4-quart pot with cooking spray and add the sausage. Cook,
stirring to crumble for several minutes or until the meat is no longer
pink. Drain off and discard any fat. Add the onion and celery to the
pot. Cover and cook for about 5 minutes, stirring occasionally, until
the vegetables are soft. Add a little water if the pot becomes too dry,
but only enough to prevent scorching.
3. Add the broth to the sausage mixture and bring to a boil. Reduce the
heat to low and add the stuffing to pot while tossing gently, until the
stuffing is moistened throughout. Add a little more broth if the
mixture seems too dry.
4. Coat a 3-quart casserole dish with cooking spray, and spoon the
stuffing lightly into the dish. Cover the dish with aluminum foil, and
bake for 15 minutes. Remove the dish from the oven, and let sit covered
for 5 minutes before serving.
Nutritional Facts (per 2/3-cup serving)
Calories: 150
Carbohydrates: 20 g
Fiber: 2.2 g
Fat: 3.9 g
Sat. Fat: 0.9 g
Cholesterol: 16 mg
Protein: 7.6 g
Sodium: 495 mg
Calcium: 35 mg
Diabetic exchanges: 1 starch, 1 lean meat
© Copyright 2005 by eatsmarttoday.com
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