Chicken Sausage and Herb Stuffing (WW 3pts)

By á-3948

Servings: 12 • Serving Size: 3/4 cup • Old Points: 3 pt • Points+: 3 pts
Calories: 136.2 • Fat: 6.4 g • Carbs: 31.4 • Fiber: 1.7 • Protein: 3.5 g • Sugar: 20.7
Sodium: 143.1 mg

Ingredients

• 14 oz French bread, crusts removed (weight after crust is removed)
• 2 tbsp light butter (Land O Lakes)
• 1 1/2 cups diced yellow onion
• 1 3/4 cups (about 4 stalks) diced celery
• 13.2 oz fresh Italian chicken sausage, casing removed (Isernio's)
• 1/4 cup chopped fresh sage
• 1 tbsp chopped fresh thyme
• 3 1/4 cups fat free, low sodium chicken broth
• salt and freshly ground pepper, to taste
• cooking spray
• I used Isernio chicken sausage in the roll so no casing to remove **

Details

Preparation time 30mins
Cooking time 65mins
Adapted from mom2mycrazy2.blogspot.com

Preparation

Step 1

Cut the bread into 1/2-inch cubes. Spread the bread out on a baking sheet and let it dry overnight - OR - place the baking sheet in a 350°F oven and bake about 20 minutes, or until the bread is dried out. Set aside.

Preheat oven to 375°F.

In a large sauté pan, melt the butter over medium heat. Add the onion and celery and sauté, stirring occasionally, until tender and translucent, about 8 minutes. Transfer to a large bowl.

In the same pan over medium heat, cook the sausage, crumbling with a wooden spoon, until lightly browned and cooked through, about 10 minutes. Transfer the sausage to the bowl with the onion/celery mixture.

Spray an oven proof baking dish with cooking spray (I use my misto)

Add the bread, sage and thyme to the bowl with the sausage/onion mixture and stir to combine. Add the chicken broth and stir to evenly coat the bread. Adjust salt and pepper to taste and stir to mix well.

Transfer to the baking dish and bake for 30 minutes. Using a wooden spoon, gently stir. Continue baking until golden, about 35 minutes more. Serve immediately.

Makes about 9 cups

** Since I made it the night before I cut the bread up and put in oven for 20 min @ 350 like suggested **

Recipe from: http://www.skinnytaste.com/2011/11/chicken-sausage-and-herb-stuffing.html