Sausage Stuffing

http://www.eatingwell.com/recipes/sausage_stuffing.html

From EatingWell:  November/December 1992

This classic recipe's fat content is halved by substituting turkey sausage for pork.

8 cups, enough to stuff one 12-pound turkey or to serve 8 as a side dish | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

• 8 cups cubed whole-wheat bread, (12 slices)
• 8 ounces bulk turkey sausage
• 1 1/2 teaspoons canola oil
• 3 stalks stalks celery, chopped
• 2 onions, chopped
• 1 clove garlic, finely chopped
• 3 Golden Delicious or McIntosh apples, peeled, cored and chopped
• 2 tablespoons chopped fresh sage, or 2 teaspoons rubbed dried sage
• 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
• 1/2 teaspoon dried basil
• 1 1/2-2 cups reduced-sodium chicken broth
• Salt & freshly ground pepper to taste

Preparation

1. Preheat oven to 350°F. Spread bread on a baking sheet and bake for 15 to 20 minutes, or until lightly toasted.
2. Place sausage in a large nonstick skillet and cook over medium heat, stirring with a wooden spoon to break it up, until no longer pink, 5 to 10 minutes. Drain in a colander to remove excess fat. Set aside.
3. Add oil to the pan and heat over medium-low heat. Add celery, onions and garlic; sauté for about 5 minutes, or until softened. Add apples and sauté until tender, 8 to 10 minutes longer. Transfer to a large bowl and add the reserved sausage, toasted bread, sage, thyme and basil. Toss well.
4. Drizzle 1 1/2 cups broth over the breadcrumb mixture and toss until evenly moistened. If baking in a casserole dish, add the remaining 1/2 cup broth. Season with salt and pepper.

Nutrition

Per serving : 201 Calories; 5 g Fat; 1 g Sat; 1 g Mono; 21 mg Cholesterol; 28 g Carbohydrates; 12 g Protein; 5 g Fiber; 510 mg Sodium; 252 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/2 fruit, 1 medium-fat meat