Whole Wheat Dressing with Apple Chicken Sausage

Bake bread with sausage, apple and Progresso® chicken broth to make this flavorful dressing - perfect side dish.

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Servings 14

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1490081a-b6b4-40f2-929a-919ec487b586

Celebrate the Season - Thanksgiving Cooking Contest

Trisha Kruse

Eagle, Idaho

ingredients 17
Prep Time 35 min
Total Time 1 hr 10 min

Ingredients

3 3/4: cups cubed day-old whole wheat bread

1 1/2: cups cubed day-old white bread

1: tablespoon butter or margarine

3/4: lb apple chicken sausage or sweet Italian turkey sausage, casings removed, crumbled

1 1/4: cups chopped celery

1: cup chopped onion

2: cloves garlic, finely chopped

1: to 2 teaspoons dried sage leaves

1: teaspoon dried rosemary leaves, crushed

1/2: teaspoon dried thyme leaves

1/2: teaspoon salt

1/4: teaspoon freshly ground black pepper

1: large apple, chopped (2 cups)

3/4: cup sweetened dried cranberries

1/3: cup minced fresh parsley

1: tablespoon soy sauce

3/4: to 1 cup Progresso® chicken broth

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Directions

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, place bread cubes.
2 In 12-inch nonstick skillet, melt butter over medium-high heat. Cook sausage and celery in butter 7 to 9 minutes, stirring occasionally, until sausage is no longer pink. Add onion, garlic, sage, rosemary, thyme, salt and pepper; cook and stir 2 minutes longer.
3 Pour sausage mixture over bread cubes. Stir in apple, cranberries, parsley and soy sauce. Drizzle with broth; mix lightly. Spoon into baking dish.
4 Cover with foil; bake 20 minutes or until heated through. Uncover; bake 10 to 15 minutes longer or until lightly browned.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 140
Calories from Fat: 60),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 10mg; 10%;
Sodium: 500mg; 500%;
Total Carbohydrate: 16g; 16%
(Dietary Fiber 2g 2% Sugars 9g 9% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 4%;
Calcium: 4%;
Iron: 6%;

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;