Sourdough-Sausage Stuffing

• 3 Italian sausages
• 1 teaspoon olive oil
• 2 cups chopped onions
• 2 cups chopped celery
• 2 tablespoons chopped fresh parsley
• 2 teaspoons dried rubbed sage
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon black pepper
• 12 cups cubed sourdough bread, 1/2 inch (about 1 pound)
• 1 (16 ounce) can reduced-sodium fat-free chicken broth
• cooking spray

1. Preheat oven to 350 degrees F.
2. Remove casings from sausage.
3. Heat oil in a large nonstick skillet over medium-high heat, add sausage and cook for 5 minutes until browned, stirring to crumble.
4. Add onion and celery, and cook for a couple more minutes.
5. Stir in parsley and next 5 ingredients.
6. Place sausage mixture in a large bowl, stir in the bread and broth.
7. Spoon stuffing into an 11 x 7-inch baking dish coated with cooking spray.
8. Cover and bake for 15 minutes, then uncover and bake an additional 20 minutes or until golden brown.

italian sausages, olive oil, onions, celery, parsley, sage, thyme, salt, marjoram, black pepper, bread, chicken broth, cooking spray

Taken from www.food.com/recipe/sourdough-sausage-stuffing-46854 (may not work)