Traditional Holiday Stuffing

• 1 package (12 ounces) reduced-fat bulk pork sausage or breakfast turkey sausage links, casings removed
• 3 celery ribs, chopped
• 1 large onion, chopped
• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons prepared mustard
• 4 teaspoons rubbed sage
• 1 tablespoon poultry seasoning
• 2 loaves (16 ounces each) day-old white bread, cubed
• 1 loaf (16 ounces) day-old whole wheat bread, cubed
• 3 large eggs, lightly beaten
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• Chopped fresh parsley, optional

1. Preheat oven to 350u0b0. In a
2. cook sausage, celery and onion over medium heat until meat is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in mayonnaise, mustard, sage and poultry seasoning.
3. Place bread cubes in a large bowl; add sausage mixture and toss. In a small bowl, whisk eggs and broth; pour over bread cubes and stir gently to combine. Transfer to two 3-qt. baking dishes coated with cooking spray.
4. Bake, covered, 30 minutes. Uncover and bake until lightly browned and a thermometer reads 165u0b0 12-18 minutes longer. If desired, top with chopped parsley.

pork sausage, celery, onion, mayonnaise, mustard, sage, poultry seasoning, loaves, whole wheat bread, eggs, chicken broth, fresh parsley

Taken from www.tasteofhome.com/recipes/traditional-holiday-stuffing/ (may not work)