Ingredients:
8 cups (1/2 in.) cubed sourdough bread (about 12 oz)
1 lb. turkey sausage
cooking spray
5 cups chopped onion (about 2 lbs.)
2 cups chopped celery
1 cup chopped carrot
8 oz sliced mushrooms
2 cups (1/2 in.) cubbed peeled Bartlett pear (2 medium)
1.5 tbsp (1.5 tsp) fresh (dried) chopped basil
2 tsp (2/3 tsp) fresh (dried) chopped tarragon
1 tsp salt
1.5 cups fat-free, less sodium chicken broth
1/2 tsp pepper
Directions:
1. Preheat oven to 425.
2. Arrange bread in a single layer on a baking sheet.
Bake at 425 for 9 minutes or until golden. Place in a
large bowl.
3. Remove casings from sausage. Heat a large skillet
over medium-high heat. Coat bottom of pan with cooking
spray. Add sausage and cook for 8 minutes or until sausage
is browned, stirring to crumble. Add sausage to bread
cubes, tossing to combine. Set aside.
4. Return pan to medium-high heat. Add onion, celery,
and carrot; saute 10 minutes or until onion begins to
brown. Stir in mushrooms; cook 4minutes. Stir in pear,
basil, tarragon, and salt; cook 4 minutes or until pear
begins to soften, stirring occasionally. Add pear mixture
to bread mixture, tossing gentily to combine. Stir in
broth and pepper.
5. Place bread mixture in a 13X9-inch baking dish coated
with cooking spray, cover with foil. Bake at 425 for
20 minutes. Uncover, bake stuffing an addtional 15 minutes
or until top of stuffing is crisp.