Sausage and Sourdough Bread Stuffing

Ingredients

• 0.5 teaspoon pepper black
• 1 cup celery finely chopped
• 1 large eggs lightly beaten
• 3 tablespoons flat-leaf parsley chopped
• 3 tablespoons sage fresh chopped
• 3 tablespoons thyme leaves fresh chopped
• 15 ounces turkey sausage italian hot
• 2 cups lower-sodium chicken broth fat-free
• 2 cups onion finely chopped
• 10 cup sourdough bread cubed () ( 1 pound)
• 3 tablespoons butter unsalted
• 1 cup water 

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil
• slotted spoon

Directions

1. Preheat oven to 35
2. Arrange bread in single layers on 2 jelly-roll pans.
3. Bake at 350 for 20 minutes or until golden, rotating pans after 10 minutes. Turn oven off; leave pans in oven for 30 minutes or until bread is crisp.
4. Melt butter in a large skillet over medium heat.
5. Add onion and celery; cook 11 minutes or until tender, stirring occasionally.
6. Transfer vegetables to a large bowl.
7. Add sausage to pan. Increase heat; saut 8 minutes or until browned, stirring to crumble.
8. Remove sausage from pan using a slotted spoon; add sausage to vegetable mixture. Stir in bread, herbs, and pepper; toss.
9. Combine broth, 1 cup water, and egg, stirring well.
10. Drizzle broth mixture over bread mixture; toss. Spoon mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray; cover with foil.
11. Bake at 350 for 25 minutes. Uncover and cook 20 minutes or until browned.