Stuffing with Sausage

10 cup (1/2-inch) cubed sourdough bread (about 1 pound)


3 tablespoons unsalted butter

2 cups finely chopped onion

1 cup finely chopped celery

15 ounces hot turkey Italian sausage, casings removed

3 tablespoons chopped fresh thyme

3 tablespoons chopped fresh sage

3 tablespoons chopped flat-leaf parsley

1/2 teaspoon black pepper

2 cups fat-free, lower-sodium chicken broth

1 cup water

1 large egg, lightly beaten

Cooking spray

Preparation

1. Two nights prior to serving the stuffing, slice bread into 1" cubes and allow to dry in a single layer on a cookie sheet.


2. Melt butter in a large skillet over medium heat. Add onion and celery; cook 11 minutes or until tender, stirring occasionally. Transfer vegetables to a large bowl. Add sausage to pan. Increase heat; sauté 8 minutes or until browned, stirring to crumble. Remove sausage from pan using a slotted spoon; add sausage to vegetable mixture. Stir in bread, herbs, and pepper; toss. Combine broth, 1 cup water, and egg, stirring well. Drizzle broth mixture over bread mixture; toss. Spoon mixture into a a crockpot and cook on low 4 hours.