I serve this stuffing with my Brined-Soaked, Herb-Roasted Turkey. You can spice it up by including a HOT sausage variety. My kids love picking out the sausage meatballs in the stuffing!
1 16-oz package reduced-fat sausage
1 medium onion, chopped
1 teaspoon sage
1 teaspoon thyme
1 teaspoon dried oregano
1 teaspoon parsley
½ cup chopped celery (approx. 3 stalks)
1 8-oz package mushrooms, sliced
2 ½ cups chicken broth
½ cup slivered almonds
8-10 cups cubed sourdough bread (or stuffing kit from store)
Cook sausage in large pan, breaking into bite-sized pieces. Once sausage is browned, add onion and sauté until transparent. Add in spices, celery and mushrooms and sauté over medium heat until mushrooms begin to soften. Add in chicken broth and stir until celery and mushrooms are soft to the taste. Cube 1-1 lb loaf of sourdough and place half of the bread in a large mixing bowl. Pour broth mixture over the bread cubes and toss gently. Add almonds and remaining bread cubes and toss. Spread in a 9 x 13 glass dish and cover with foil.
Bake at 350 degrees for 25 to 30 minutes. Remove foil with 10 minutes left and allow top to brown.
Stuffing can be used as filling for a turkey or made a day ahead and kept in the refrigerator until ready to bake.