Fennel, Sausage and Caramelized-Apple Stuffing

Fennel, Sausage and Caramelized-Apple Stuffing

Serves 12

12 oz. sourdough bread, cut into ½-inch cubes

Cooking spray

9 oz. Italian sausage, casings removed

5 tsp. extra-virgin olive oil, divided

4 cups chopped onion

1¼ cups sliced fennel bulb

1¼ cups chopped carrot

2 tbsp. chopped fresh sage

½ tsp. fennel seeds, crushed

5 garlic cloves, minced

½ tsp. pepper, divided

3 cups chopped Golden Delicious apple

2 tsp. sugar

1½ cups fat-free, lower-sodium chicken broth

2 large eggs

1. Preheat oven to 400 degrees.

2. On a baking sheet coated with cooking spray, spread out a single layer of bread cubes. Bake until golden brown, about 16 minutes, stirring halfway through. Place in a large bowl.

3. In a skillet coated with cooking spray over medium-high heat, cook sausage until browned, about 8 minutes, stirring to crumble. Add sausage to bread.

4. Return skillet to medium-high heat and add 3 tsp. oil, swirling to coat. Add next six ingredients, then ¼ tsp. pepper. Sauté until vegetables are tender, about 8 minutes, stirring occasionally. Add to sausage mixture.

5. Return skillet to medium-high heat and add 2 tsp. oil to pan, swirling to coat. Sauté apple and sugar until apple caramelizes, about 5 minutes, stirring occasionally. Add to sausage mixture.

6. In a large bowl, whisk broth and eggs. Add to sausage mixture with remaining ¼ tsp. pepper; toss to mix.

7. In a 13×9″ glass or ceramic baking dish coated with cooking spray and covered with foil, bake sausage mixture for 20 minutes. Uncover dish and bake until browned and crisp, about 20 additional minutes.

In 1 serving (⅔ cup): 180 calories, 5.4g fat, 359mg sodium, 26.3g carb, 3g fiber, 8.4g protein

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