Stuffed Brussels Sprouts

Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.

Bring a large saucepan of lightly salted water to a boil. Add Brussels sprouts and blanch for 2 minutes. Drain and rinse under cold water. When cool enough to handle, scoop or cut out the insides of the sprouts with a paring knife (reserve for another use), leaving a 1/4-inch border. Transfer to the prepared baking sheet.

Meanwhile, heat oil in a large skillet over medium heat. Add sausage, celery, shallot, poultry seasoning, salt and pepper. Cook, stirring and breaking up the sausage, until the vegetables are mostly tender and the sausage is cooked through, 4 to 6 minutes. Stir in breadcrumbs and remove from heat. Let cool for about 10 minutes, then add egg; toss to coat well. Fill each Brussels sprout shell with a generous 1 teaspoon filling. Bake until browned in spots and heated through, 20 to 25 minutes.