Herbed Bread Stuffing With Mushrooms And Sausage Recipe

Ingredients

1 1/2 lbs peasant-style white bread

4 (4 oz) links sweet turkey Italian sausage

2 tsp butter

1 lb cremini mushrooms, quartered

Cooking spray

2 cups chopped onion

1 1/4 cup chopped carrot

1 1/4 cup chopped celery

1/2 cup minced fresh parsley

1 tbsp fresh thyme leaves

1 tbsp minced fresh sage

1/2 tsp salt

1/4 tsp fresh ground black pepper

2 large eggs

1 (14 oz) can fat-free, less-sodium chicken broth

Preparation

Preheat oven to 400. Trim crust from bread. Cut bread into 1 1/2" cubes. Arrange cubes in a single layer on 2 jelly roll pans. Bake at 400 for 10 minutes or until toasted. Reduce oven temp 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, saute 4 minutes. Combine bread cube, 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 mins or until lightly browned. Add parsley, thyme, sage, salt, and pepper; saute 1 min. 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 dish coated with cooking spray. Bake at 350 for 45 minutes or until browned.