Herbed Bread Stuffing w Mushrooms & Sausage - 26g Carbs, 4g Fiber
From:Cooking Light Magazine via www.cooking.com
12 servings
Serving size: about 1 cup
1 1/2 lb peasant-style white bread
Four (4 oz) links sweet turkey Italian sausage
2 tsp butter
1 lb 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 Tbsp fresh thyme leaves
1 Tbsp fresh sage, minced
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 large eggs
One (14 oz) can fat-free, less-sodium chicken broth
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.
12 servings (serving size: about 1 cup)
Nutrition Facts per Serving:
208 Calories, 6g Fat, 26g Carbs, 4g Fiber, 68mg Cholesterol,
635mg Sodium, 14g Protein, 26% Cal. from Fat, 50% Cal. from Carbs