This moist, hearty sage stuffing is nicely seasoned with sausage and fresh mushrooms. Sometimes I use it to stuff my Thanksgiving turkey and other times I bake it separately. —Betty Kay Sitzman, Wray, Colorado
Ingredients
- 1/2 pound bulk pork sausage
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 1 cup sliced fresh mushrooms
- 2 teaspoons canola oil
- 6 cups cubed day-old bread
- 1/2 cup slivered almonds, toasted
- 1/2 cup chicken broth
- 1/4 cup butter, melted
- 1/4 cup minced fresh parsley
- 1/4 cup egg substitute
- 2 teaspoons rubbed sage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Preheat oven to at 350°. Grease a 11x7-in. baking dish.
- In a large skillet over medium heat, cook the sausage, celery, onion and mushrooms in oil until meat is no longer pink; drain if necessary. In a large bowl, combine the remaining ingredients; add sausage mixture and toss to coat.
- Transfer mixture to prepared dish. Cover and bake 30 minutes. Uncover; bake until lightly browned, 10-15 minutes longer.
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