| 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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