Difficulty: Easy - for beginners
Serves: 24 servings
â€¢1 package (12 ounces) reduced-fat bulk pork sausage or breakfast turkey sausage links, casings removed
â€¢3 celery ribs, chopped
â€¢1 large onion, chopped
â€¢2 tablespoons reduced-fat mayonnaise
â€¢2 tablespoons prepared mustard
â€¢4 teaspoons rubbed sage
â€¢1 tablespoon poultry seasoning
â€¢2 loaves (16 ounces each) day-old white bread, cubed
â€¢1 loaf (16 ounces) day-old whole wheat bread, cubed
â€¢3 eggs, lightly beaten
â€¢2 cans (14-1/2 ounces each) reduced-sodium chicken broth
â€¢In a large nonstick skillet coated with cooking spray, cook the sausage, celery and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the mayonnaise, mustard, sage and poultry seasoning.
â€¢ Place bread cubes in a large bowl; add sausage mixture. Combine eggs and broth; pour over bread cubes and stir gently to combine. Transfer to two 3-qt. baking dishes coated with cooking spray.
â€¢ Cover and bake at 350° for 30 minutes. Uncover; bake 12-18 minutes longer or until a thermometer reads 165°. Yield: 24 servings.