I've been using this delicious stuffing recipe for a few years now, after I adapted it from one that I found in one of my cookbooks. It's easy and flavorful, the perfect compliment to your holiday turkey.
- 1 1/2 pounds sourdough bread
- 4 (4-ounce) links sweet turkey Italian sausage
- 2 teaspoons butter
- 1 pound cremini mushrooms, quartered
- Cooking spray
- 2 cups chopped onion
- 1 1/4 cups chopped carrot
- 1 1/4 cups chopped celery
- 1/2 cup minced fresh parsley
- 1 tablespoon fresh thyme leaves
- 1 tablespoon minced fresh sage
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- Preheat oven to 400°.
- 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° for 10 minutes or until toasted.
- Reduce oven temperature to 350°.
- 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° for 45 minutes or until browned.