Portobella Mushroom Stuffing

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Ingredients:

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• 1 tablespoon olive oil
• 1 large Spanish or Vidalia onion, chopped
• 4 celery stalks, sliced
• 8 ounces sweet Italian turkey sausage, diced
• 5 ounces small portobella mushrooms, sliced
• 3 large Golden Delicious apples, cored and chopped
• 12 slices stale whole-wheat bread, cubed
• 1/2 cup fresh sage, chopped
• 2-1/2 cups to 3 cups canned "1/3 less"-sodium chicken broth

In a non stick fry pan, heat 1-1/2 teaspoons of the olive oil. Add onions and saute; for five minutes. Add sausage to onions and saute five minutes. Add mushrooms and continue to saute for another three minutes or until mushrooms are cooked. Remove from heat. Spoon mixture into large bowl.

In the same fry pan, add the remaining olive oil and saute apples and celery until slightly tender, approximately three to five minutes. Combine with sausage and onions mixture. Add bread cubes and sage and blend. Add broth and blend until moistened. Spoon stuffing into large casserole dish. Cover and bake at 325 degrees F for approximately one hour or until center of stuffing reaches 165 degrees F.

Makes nine cups.

Nutrition Information:

• Per 1/2 cup serving:
• Calories: 96
• Fat: 3 grams
• Saturated Fat: <.5 grams</li>
• Cholesterol: 6 milligrams
• Sodium: 273 milligrams
• Fiber: 2.5 grams

* For easy, make ahead stuffing, prepare stuffing as above, but do not add broth. Cool stuffing in a shallow dish in refrigerator. Cover and refrigerator overnight. When ready to cook, combine stuffing and broth as above and cook in preheated oven at 325 degrees F for approximately 1-1/4 hours or until center of stuffing reaches 165 degrees F.