Low Fat Thanksgiving Day Stuffing

• 1 tablespoon unsalted butter
• 4 ounces sweet Italian turkey sausage, casings removed
• 1 cup mushroom, chopped
• 2 medium onions, chopped
• 3 celery ribs, chopped
• 1/2 cup celery leaves, chopped (from inner celery ribs)
• 1 lb reduced-calorie whole wheat bread, cut into 1/2-inch cubes and dried overnight (or in the oven)
• 1/4 cup fresh parsley leaves, chopped
• 2 teaspoons poultry seasoning
• 1 1/2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 1 1/2 cups turkey broth or 1 1/2 cups chicken broth, as needed
• 1/2 cup egg substitute

1. In a big skillet, brown the sausage bits gently in half the butte, reduce heat to medium.
2. Add chopped or minced onions, mushrooms, celery, and celery leaves.
3. Cook, stirring often, until the onions are golden, about 8 minutes.
4. Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
5. Gradually stir in broth combined with the egg substitute, until the stuffing is evenly moistened but not soggy.
6. Transfer stuffing to a lightly buttered casserole dish; drizzle with additional broth and remaining melted butter as desired, cover, and bake in a preheated 350u0b0 oven for 30-45 minutes.

unsalted butter, sweet italian turkey sausage, mushroom, onions, celery, celery, whole wheat bread, parsley, poultry seasoning, salt, fresh ground black pepper, turkey broth, egg substitute

Taken from www.food.com/recipe/low-fat-thanksgiving-day-stuffing-336837 (may not work)