Healthy Cooking from H-E-B
1 (16 oz.)tubeH-E-B Breakfast Sage or Regular Seasoned Sausage,
1c. each:onion, celery and parsley, chopped,
2c.sliced mushrooms, drained,
4 1/2c.H-E-B 100% Whole Wheat Bread, cubed,
1c.H-E-B Dried Fruit Mix, chopped,
1/2c.Hill Country Fare Pecan Pieces,
1 1/2c.Central Market Organics Reduced Sodium Chicken Broth,
1Heat a large skillet over high heat for 3 minutes. Add sausage and cook, stirring frequently until crumbly and crusty brown.
2Add 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 fruit, pecan pieces, cooked sausage mixture and chicken broth in a large mixing bowl; toss to coat.
3To stuff the bird, use 3/4 cup stuffing per pound of bird. DO NOT DELAY OR REFRIGERATE THE TURKEY AFTER STUFFING. (If you make the stuffing ahead, be sure to refrigerate it separately from the turkey). STUFF THE BIRD JUST BEFORE BAKING.
4To 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 minutes. Uncover and bake 5 more minutes.
Calories: 240, Total Fat: 10g, Cholesterol: 15mg, Sodium: 520mg, Carbohydrates: 27g, Dietary Fiber: 4g, Sugar: 10g, Protein: 15g