Savory Sage Stuffing
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12 cups stale bread, cut into cubes
- Food Club non-stick cooking spray
1 (1 pound) package rolled sage sausage
11/2 cups mirepoix vegetable mix (onion, carrot, celery)
1 cup Big Y white mushrooms, chopped
3-3 1/2 cups Food Club 33% less sodium chicken broth
Full Circle Market sea salt and ground black pepper, to taste
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org
Step 1: Wash hands with soap and water.
Step 2: Rinse all fresh produce items under cold running water prior to prepping.
Step 3: Place bread cubes in a very large bowl; set aside.
Step 4: Coat a large deep skillet with cooking spray and place over medium heat. Add sausage and cook for 7 minutes or until internal temperature of sausage reaches 165°F as verified with an instant-read thermometer, breaking it up with the back of a wooden spoon as it cooks; drain and add to bread cubes. Wash hands with soap and water after handling raw pork.
Step 5: Coat the same skillet with additional cooking spray and place over medium heat. Add mirepoix mix and mushrooms and sauté for 6 minutes or until vegetables are softened. Add chicken broth, salt and pepper and let simmer for 5 minutes; remove from heat and add to bread cubes; mix well.
Step 6: Preheat oven to 350°F.
Step 7: Spoon stuffing mixture into a large casserole dish coated with cooking spray. Cover with foil and bake for 30 minutes. Uncover and continue to bake for 15 minutes or until golden brown.
Total Fat 19 g
Saturated Fat 4 g
Cholesterol 36 mg
Sodium 864 mg
Carbohydrates 48 g
Fiber 4 g
Sugars 3 g
Protein 19 g