Herbed Bread Stuffing With Mushrooms And Sausage
|White bread||1 1⁄2 Pound (Peasant-Style)|
|Sweet turkey italian sausage||16 Ounce (4 Sausage, 4 Ounce Each)|
|Cremini mushrooms||1 Pound, quartered|
|Chopped onion||2 Cup (32 tbs)|
|Chopped carrots||1 1⁄2 Cup (24 tbs)|
|Chopped celery||1 1⁄2 Cup (24 tbs)|
|Minced fresh parsley||1⁄2 Cup (8 tbs)|
|Fresh thyme leaves||1 Tablespoon|
|Minced fresh sage||1 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Canned fat free reduced sodium chicken broth||14 Ounce (1 Can)|
Preheat oven to 4000.
Trim crust from bread.
Cut bread into 1 1/4-inch cubes.
Arrange cubes in a single layer on 2 jelly-roll pans.
Bake at 400° for 10 minutes or until toasted.
Reduce oven temperature to 3500.
Cook turkey Italian sausage in a large nonstick skillet over medium-high heat for 10 minutes, browning on all sides.
Remove from pan, and cut crosswise into 1/2-inch-thick slices.
Melt butter in skillet over medium-high heat.
Add mushrooms; saute 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; saute 5 minutes or until lightly browned.
Add parsley, thyme, sage, salt, and pepper; saute 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.