Whole Grain Stuffing with Sausage

Makes 8 servings

You can put this stuffing together a few days before serving or up to 2 weeks ahead, then freeze it. Cover and store: thaw when ready to bake.

ingredients

2 tsp canola oil
1 lg onion, chopped
1/2 tsp salt
3 lg ribs celery (2 c), chopped
3 tbsp thinly sliced fresh sage leaves, or 1 tbsp dried
2 cloves garlic, minced or crushed
1 1/2 tsp whole fennel seed (optional)
1 1/2 c skim milk
1/2 c reduced-sodium chicken broth
1 sliced bakery loaf 100% whole wheat (about 1 lb), cut into bite-size cubes (about 10 c)
8 oz fully cooked smoked turkey or chicken sausage, chopped

1
1. Heat oven to 350 degrees. Lightly coat 11“ x 7” baking dish with oil or cooking spray.
2
2. Put oil in Dutch oven over medium heat. Add onion and salt and cook, stirring occasionally, until onion turns golden, about 25 minutes.
3
3. Add celery, sage, garlic and fennel seeds, if using, and cook 5 minutes.
4
4. Remove from heat and add milk, broth, bread, and sausage. Stir well, season to taste with salt and freshly ground black pepper, and put in prepared baking dish.
5
5. Coat top of stuffing lightly with more oil or cooking spray, cover dish with foil, and bake 30 minutes. Remove foil and continue to bake until top is brown and crisp, about 40 minutes.