3 tsp. extra virgin olive oil, plus extra for baking dish
1 (3/4 lb) loaf whole-grain bread, cut into cubes (4 cups)
1 lb. sweet Italian-style turkey or chicken sausage
1/2 cup lower-sodium chicken broth
4 celery stalks, coarsely chopped
1 medium onion, coarsely chopped
1 Bosc pear, coarsely chopped (Bartlett or Anjou are good subs)
1 Tbsp. chopped fresh sage
1 large egg, lightly beaten
1/4 cup chopped fresh parsley
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1. Heat oven to 350 degrees. Lightly oil a 9×13 inch baking dish. Place bread cubes in a large bowl.
2. Remove sausage from the casings and break into 1/2 inch pieces. Heat 1 tsp of the oil in a large skillet over medium-high heat. Add sausage and cook until browned, about 3 minutes. Transfer to the bowl with bread cubes.
3. Return the skillet to the heat. Add 2 Tbsp. of broth and, using a wooden spoon, scrape any browned bits of sausage from the bottom of the skillet. Add the remaining 2 tsp. oil, celery and on-ion; cook until softened, about 6 minutes. Add pear and sage; cook 2 minutes more.
4. Transfer vegetable mixture to the bowl with the bread and sausage. Add egg and stir to combine. Add remaining broth, parsley, salt and pepper; mix well. Spread stuffing evenly in baking dish. Bake until top is crisply and stuffing is heated through—about 30 minutes.
Makes 12 cups
Per 1/2 cup: 80 calories; 2g fat, 0.5g saturated fat; 6g protein; 10g carbohydrate; 2g fiber; 127 mg sodium