Wheat Bread And Sausage Stuffing
1 (16 oz.) tube H-E-B Breakfast Sage or Regular Seasoned Sausage
1 c. each: onion, celery and parsley, chopped
2 c. sliced mushrooms, drained
2 Tbsp. ground sage
4 1/2 c. H-E-B 100% Whole Wheat Bread, cubed
1 c. H-E-B Dried Fruit Mix, chopped
1/2 c. Hill Country Fare Pecan Pieces
1 1/2 c. Central Market Organics Reduced Sodium Chicken Broth
Heat a large skillet over high heat for 3 minutes. Add sausage and cook, stirring frequen
tly until crumbly and crusty brown.
Add onion, celery, parsley, mushrooms and sage and continue to cook mixture until onion is
clear (about 3 minutes). Remove mixture from heat. Combine bread cubes, chopped dried f
ruit, pecan pieces, cooked sausage mixture and chicken broth in a large mixing bowl; toss
To stuff the bird, use 3/4 cup stuffing per pound of bird. DO NOT DELAY OR REFRIGERATE T
HE TURKEY AFTER STUFFING. (If you make the stuffing ahead, be sure to refrigerate it sepa
rately from the turkey). STUFF THE BIRD JUST BEFORE BAKING.
To Bake Stuffing in a separate baking dish, heat the oven to 325°F. Spray a 13x9 inch
baking dish with non-stick cooking spray and fill with prepared stuffing. Bake for 35 mi
nutes. Uncover and bake 5 more minutes.
Calories: 240, Total Fat: 10g, Cholesterol: 15mg, Sodium: 520mg, Carbohydrates: 27g, Diet
ary Fiber: 4g, Sugar: 10g, Protein: 15g
Healthy Cooking from H-E-B