Whole Grain Stuffing With Sausage

Tradition with a twist. Whole wheat bread and smoked turkey sausage add healthy flavor in this moist-on-the-inside, crisp-on-top dressing. You can put this stuffing together a few days before serving or up to 2 weeks ahead, then freeze it. Cover and store; thaw when ready to bake. I found this recipe in Prevention magazine. I have not tried this recipe, but I'm posting it for safe keeping.

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• 2  teaspoons canola oil
• 1  large onion, chopped
• 1⁄2 teaspoon salt
• 3  large celery ribs, chopped (about 2 cups)
• 3  tablespoons  thinly sliced fresh sage leaves or 1  tablespoon dried sage
• 2  garlic cloves (minced or crushed)
• 1 1⁄2 teaspoons fennel seeds (optional)
• 1 1⁄2 cups nonfat milk (recommended Over The Moon)
• 1⁄2 cup reduced-sodium chicken broth
• 1  lb  100% whole wheat sliced bakery  bread, cut into bite size cubes (10 cups)
• 8  ounces  fully cooked  smoked turkey sausage or 8  ounces  chicken sausage, chopped

Directions

1. Heat oven to 350. Lightly coat 11"x7" baking dish with oil or cooking spray.
2. Put oil in dutch oven over medium heat. Add onion and salt and cook, stirring occasionally, until onion turns golden, about 25 minutes.
3. Add celery, sage, garlic, and fennel seeds, if using, and cook 5 minutes.
4. Remove from heat and add milk, broth, bread, and sausage. Stir well, season to taste with salt and freshly ground black pepper, and put in prepared baking dish.
5. Coat top of stuffing lightly with more oil or cooking spray. Cover dish with foil, and bake 30 minutes. Remove foil and continue to bake until top is brown and crisp, about 40 minutes.