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Traditional Holiday Stuffing

Sausage and sage add a gourmet taste to this stuffing. It's perfect for large family gatherings, but you can also save some for later. —Lorraine Brauckhoff, Zolfo Springs, Florida

24 ServingsPrep: 35 min. Bake: 45 min.

Ingredients

1 package (12 ounces) reduced-fat bulk pork sausage or breakfast turkey sausage links, casings removed
3 celery ribs, chopped
1 large onion, chopped
2 tablespoons reduced-fat mayonnaise
2 tablespoons prepared mustard
4 teaspoons rubbed sage
1 tablespoon poultry seasoning
2 loaves (16 ounces each) day-old white bread, cubed
1 loaf (16 ounces) day-old whole wheat bread, cubed
3 eggs, lightly beaten
2 cans (14-1/2 ounces each) reduced-sodium chicken broth

Directions

In a large nonstick skillet coated with cooking spray, cook the
sausage, celery and onion over medium heat until meat is no longer
pink; drain. Remove from the heat; stir in the mayonnaise, mustard,
sage and poultry seasoning.
Place bread cubes in a large bowl; add sausage mixture. Combine eggs
and broth; pour over bread cubes and stir gently to combine.
Transfer to two 3-qt. baking dishes coated with cooking spray.
Cover and bake at 350° for 30 minutes. Uncover; bake 12-18
minutes longer or until a thermometer reads 165°. Yield: 24
servings.

2 of 2

Traditional Holiday Stuffing (continued)

Editor's Note: If using this recipe to stuff poultry, replace the eggs with 3/4 cup egg substitute. Bake until a meat thermometer reads 180° for poultry and 165° for stuffing. Allow 3/4 cup stuffing per pound of turkey. Bake remaining stuffing as directed in the recipe.

Nutrition Facts: 3/4 cup equals 202 calories, 6 g fat (2 g saturated fat), 37 mg cholesterol, 572 mg sodium, 28 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 fat.