Ingredients:- 8 cups toasted cornbread cubes
- 8 oz (about 2 links) lean turkey Italian sausage
- 1 tbsp olive oil
- 2 cups chopped onions
- ½ cup chopped celery
- ½ cup chopped carrot
- 1 tsp chopped garlic
- 1 cup coarsely chopped prunes
- 1 tsp dried thyme
- 1 tsp dried sage
- ½ tsp dried marjoram
- 2 cups fat-free, low-sodium chicken broth
- 3 tbsp chopped fresh parsley
- 1 tsp salt
- ½ tsp ground black pepper
- 2 large eggs, lightly beaten
- Preheat oven to 325 F. Place toasted bread cubes in large bowl and set aside.
- Cook sausage in small nonstick skillet over medium-high heat until brown and cooked through. Drain well, crumble, and set aside.
- Heat oil in large nonstick skillet over medium heat. Stir in onions, celery, and carrot, and cook 5 minutes, stirring frequently. Add garlic and cook 1 minute longer, but don’t allow the garlic to brown. Stir in sausage, prunes, thyme, sage, marjoram, and ½ cup of the broth and bring to a boil.
- Reduce heat and simmer for 3 minutes. Remove from heat. Pour vegetables mixture over cornbread. Add parsley and stir well. Season with salt and pepper. (The stuffing may be prepared to this stage a day ahead and refrigerated, covered, in mixing bowl.)
- Transfer stuffing to baking dish coated with olive oil cooking spray. Combine eggs and remaining broth and pour over cornbread mixture, tossing well. Cover baking dish with foil. Bake stuffing 25 minutes. Remove foil. Turn over up to 375 F and bake about 10 minutes longer, or until top begins to brown.
Weight Loss Recipes Amount per Serving: 150 Calories, 7 g Protein, 22 g carbohydrates, 3 g Fiber, 4 g fat, 1 g saturated fat, 65 mg cholesterol, 400 mg sodium
