Prep 20 mins
Cook 1 hr
Omit the sausage if you must, but add 2 teaspoons of fennel seed and poultry seasoning. Pray for leftovers, it makes a terrific main dish, too.
- olive oil flavored cooking spray
- 1 1⁄2 cups celery, chopped
- 1 jalapeno pepper, finely minced (optional)
- 1 1⁄2 cups onions, chopped
- 12 ounces sweet Italian turkey sausage, casing removed
- 3 egg whites
- 1 egg
- 1 -2 cup nonfat milk
- 2 (15 3/4 ounce) cans nonfat chicken broth
- 1 lb dried breadcrumbs (whole what preferred)
- 8 ounces cornbread stuffing mix
- 1 (14 ounce) can sliced mushrooms, drained
- 1⁄2 cup toasted pecan pieces, finely chopped
- 3 fresh sage leaves, minced
- 1⁄2 teaspoon salt
- fresh ground black pepper, to taste
- 2 teaspoons poultry seasoning
- Coat a large skillet with cooking spray.
- Cook celery, pepper, and onion over medium heat.
- Cover skillet to prevent sticking, stir occasionally.
- When vegetables are soft, remove from skillet and reserve.
- In the same skillet, crumble the sausage and slowly cook until no pink remains.
- (May be done in advance and refrigerated.) Beat the eggs, 1 cup of milk, and 1 can of broth together in a medium mixing bowl.
- In a very large bowl, layer the bread crumbs, the cooked vegetables, sausage, mushrooms, and pecans.
- Pour in the egg mixture and mix gently.
- Continue to add milk and chicken broth until mixture is quite moist, but not mushy.
- Add sage, salt, pepper and poultry seasoning.
- (This can be done several hours in advance or overnight and refrigerate.) Coat a 11 x 17 baking dish with cooking spray and fill with the stuffing.
- Spray the top of stuffing with cooking spray before baking.
- Bake in 350 degree oven 30 to 40 minutes, until top is brown and center is firm.