Ingredients
1 package (12 ounces) reduced-fat bulk pork sausage or breakfast turkey sausage links, casings removed3 celery ribs, chopped1 large onion, chopped2 tablespoons reduced-fat mayonnaise2 tablespoons prepared mustard4 teaspoons rubbed sage1 tablespoon poultry seasoning2 loaves (16 ounces each) day-old white bread, cubed1 loaf (16 ounces) day-old whole wheat bread, cubed3 large eggs, lightly beaten2 cans (14-1/2 ounces each) reduced-sodium chicken brothChopped fresh parsley, optional
Preparation
Preheat oven to 350°. In a large nonstick skillet, 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.
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.
Bake, covered, 30 minutes. Uncover and bake until lightly browned and a thermometer reads 165°, 12-18 minutes longer. If desired, top with chopped parsley.
