1. Preheat oven to 400°; spray 13 x 9-inch baking dish with cooking spray
2. In large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir 5 minutes or until tender-crisp. Add mushrooms; cook and stir 5 minutes or until tender. Add sausage; cook 8 minutes or until browned, breaking up sausage with side of spoon. Add garlic, sage and thyme; cook and stir 1 minute or until fragrant.
3. In large bowl, gently toss baguette, stock, 1/2 teaspoon salt, 1/4 teaspoon pepper and celery mixture; transfer to prepared dish and cover with foil. Bake stuffing 30 minutes; remove foil and bake 15 minutes or until top is golden brown. Makes about 12 cups.
- 2 g Total fat
- 1 g Saturated fat
- 0 mg Cholesterol
- 0 mg Cholesterol
- 571 mg Sodium
- 24 g Carbohydrates
- 3 g Fiber
- 3 g Sugars
- 0 g Added sugar
- 9 g Protein
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Nutritional Information
- 2 g Total fat
- 1 g Saturated fat
- 0 mg Cholesterol
- 0 mg Cholesterol
- 571 mg Sodium
- 24 g Carbohydrates
- 3 g Fiber
- 3 g Sugars
- 0 g Added sugar
- 9 g Protein
Directions
1. Preheat oven to 400°; spray 13 x 9-inch baking dish with cooking spray
2. In large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir 5 minutes or until tender-crisp. Add mushrooms; cook and stir 5 minutes or until tender. Add sausage; cook 8 minutes or until browned, breaking up sausage with side of spoon. Add garlic, sage and thyme; cook and stir 1 minute or until fragrant.
3. In large bowl, gently toss baguette, stock, 1/2 teaspoon salt, 1/4 teaspoon pepper and celery mixture; transfer to prepared dish and cover with foil. Bake stuffing 30 minutes; remove foil and bake 15 minutes or until top is golden brown. Makes about 12 cups.