SAUSAGE PECAN STUFFING
Start to finish: 1 hour
12 ounces loose Italian sausage meat (hot or sweet)
1 large yellow onion, chopped
2 carrots, finely diced
2 stalks celery, diced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup chopped toasted pecans
12-ounce bag seasoned stuffing cubes
2 1/2 cups low-sodium chicken or turkey broth
Heat the oven to 350 F. Coat a large casserole dish or 9-by-13-inch baking pan with cooking spray.
In a large skillet medium-high heat, saute the sausage meat, breaking it up as it cooks and browns, about 8 to 10 minutes. Add the onion, carrots, celery, salt and black pepper. Cook for another 6 to 8 minutes, or until the onions are soft and translucent.
In a large bowl, combine the sausage mixture with the pecans and stuffing cubes. In a medium bowl, beat the eggs until foamy, then whisk in the broth. Pour the egg and broth mixture over the stuffing mixture and gently stir to thoroughly mix. Spoon into the prepared casserole dish or baking pan and bake for 30 minutes, or until browned and cooked through.
Nutrition information per serving: 340 calories; 130 calories from fat (38 per cent of total calories); 14 g fat (2.5 g saturated; 0 g trans fats); 60 mg cholesterol; 38 g carbohydrate; 4 g fiber; 5 g sugar; 16 g protein; 870 mg sodium.