|2 teaspoons||canola oil|
|1/2 pound||Italian turkey sausage, casings removed|
|1||onion, finely chopped|
|2||celery stalks, finely chopped|
|3/4 pound||shiitake mushrooms, stems discarded, caps sliced|
|1||Granny Smith apple, peeled, cored, and chopped|
|1/4 cup||toasted walnuts, coarsely chopped|
|1/4 cup||chopped fresh parsley|
|6 slices||day-old reduced-carbohydrate 7-grain bread, crusts removed and cubed|
|1 1/2 cups||low-sodium chicken broth|
|3/4 teaspoon||salt-free poultry seasoning|
|1 tablespoon||unsalted light butter, melted|
Preheat the oven to 375°F. Spray a 1 1/2‑quart baking dish with nonstick spray.
Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage, onion, and celery and cook, stirring to break up the sausage, until the sausage is browned and the vegetables are tender, about 8 minutes. Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender, about 8 minutes. Add the apple and cook, stirring, until the apple is crisp-tender, about 4 minutes. Remove from the heat; stir in the walnuts and parsley. Let cool slightly.
Combine the bread cubes, sausage mixture, chicken broth, egg, egg white, poultry seasoning in a large bowl; toss to mix well. Spoon the stuffing into the baking dish, then drizzle with the melted butter. Cover the dish loosely with foil and bake until heated through, about 25 minutes. Remove the foil and bake until golden brown on top, about 10 minutes longer.
|Serving Size||generous 1/2 cup|
|Sat Fat||1 g|
|Trans Fat||0 g|