Herbed Bread Stuffing With Mushrooms And Sausage

• 1 1/2 lbs peasant-style white bread
• 4 (4 oz) links sweet turkey Italian sausage
• 2 tsp butter
• 1 lb cremini mushrooms, quartered
• Cooking spray
• 2 cups chopped onion
• 1 1/4 cup chopped carrot
• 1 1/4 cup chopped celery
• 1/2 cup minced fresh parsley
• 1 tbsp fresh thyme leaves
• 1 tbsp minced fresh sage
• 1/2 tsp salt
• 1/4 tsp fresh ground black pepper
• 2 large eggs
• 1 (14 oz) can fat-free, less-sodium chicken broth

1. Preheat oven to 400.
2. Trim crust from bread. Cut bread into 1 1/2" cubes. Arrange cubes in a single layer on 2 jelly roll pans. Bake at 400 for 10 minutes or until toasted.
3. Reduce oven temp to 350.
4. Cook sausage in a large nonstick skillet over medium high heat 10 minutes, browning on all sides. Remove from pan, cut crosswise into 1/4-inch thick slices.
5. Melt butter in skillet over medium-high heat. Add mushrooms, saute 4 minutes. Combine bread cube, sausage, and mushrooms in a large bowl.
6. Heat skillet over medium-high heat. Coat pan with cooking spray. Add onion, carrot, and celery, saute 5 mins or until lightly browned. Add parsley, thyme, sage, salt, and pepper; saute 1 min. Add to bread mixture. Combine eggs and broth, stirring with a whisk. Add to bread mixture, toss to coat. Spoon into a 13 x 9 dish coated with cooking spray. Bake at 350 for 45 minutes or until browned.

bread, links sweet turkey italian sausage, butter, cremini mushrooms, cooking spray, onion, carrot, celery, parsley, thyme, fresh sage, salt, ground black pepper, eggs, chicken broth

Taken from www.epicurious.com/recipes/member/views/herbed-bread-stuffing-with-mushrooms-and-sausage-1230434 (may not work)