| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | 9 | servings | |
INGREDIENTS
| 3 | Turkey Italian sausage links; (about 11 ozs.) | |
| 1 | ts | Olive oil |
| 2 | c | Chopped onion |
| 2 | c | Chopped celery |
| 2 | tb | Chopped fresh parsley |
| 2 | ts | Dried rubbed sage |
| 1 | ts | Dried thyme |
| 1/2 | ts | Salt |
| 1/2 | ts | Dried marjoram |
| 1/2 | ts | Black pepper |
| 12 | c | (1/2-inch) cubed sourdough bread (about 1 pound) |
| 1 | cn | (16-0z.) fat-free; less-sodium chicken broth |
| Cooking spray |
INSTRUCTIONS
Serving Size: 1 cup Preheat oven to 350°. Remove casing from sausage. Heat oil in a large nonstick skillet over medium-high heat; add sausage, and sauté 5 minutes until browned, stirring to crumble. Add onion and celery, and sauté 3 minutes. Stir in parsley and next 5 ingredients (parsley through pepper). Place sausage mixture in a large bowl; stir in bread and broth. Spoon stuffing into an 11 x 7-inch baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes. Uncover; bake an additional 20 minutes or until golden brown. Calories 208; Fat 5 g (sat 1.7 g, mono 1.9g, poly 2.4g); Protein 11.9; Carb 28.9; Fiber 2.1g; Chol 30 mg; Iron 2.3 mg; sodium 699 mg; Calcium 76 mg. Posted to EAT-LF Digest by "Elaine Pawelko" <epawelko@home.com> on Nov 23, 1998, converted by MM_Buster v2.0l.
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