This recipe comes to you from Shape Magazine and I use it as a meal with steamed green beans, YUMMY!
1/2 cup chopped green pepper
1/2 cup chopped celery
1 cup chopped onion
1 cup cooked, sliced chicken sausage
1tbls chopped fresh marjoram, or 2 tsps dried
1tbls chopped fresh thyme, or 2tsp dried
1tbls chopped fresh sage, or 2tsp dried
salt and pepper to taste
6cups cubed bakery-style whole grain bread, dried overnight (or I will put it in the oven on 200 for a couple of hours till it’s dried out)
1 140z can lowfat, low-sodium chicken broth, divided
1tbls chopped pecans
Preheat oven to 350. Coat a saute pan with cooking spray and heat on medium. Add all vegetables and saute until translucent, about 6 minutes. Add sausage; cook for 3-4 minutes. Stir in half of each type of the herbs and cook for 1 minute. Season with salt and pepper. Remove from heat.
Place bread in a large bowl and combine with vegetable mixture. Add half the chicken broth; mix all ingredients well. Add remaining chicken broth if necessary, bread should be wet and well-coated but not soggy.
Spray a 4×8 baking dish with cooking spray and pat down stuffing until it fits in the pan. Seal tightly with aluminum foil to hold in moisture, bake for 30 minutes. Remove stuffing from oven and sprinkle with remaining herbs and chopped pecans.
Serving size = 3/4 cup. 143 calories, 6g fat, 2g saturated fat, 18g carbs, 6g protien, 3g fiber, 48mg calcium, 2mg iron and 381g sodium