Traditional Holiday Stuffing

By ackmayhew

Ingredients

• 1 package (12 ounces) reduced-fat bulk pork sausage
• 3 celery ribs, chopped
• 1 large onion, chopped
• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons prepared mustard
• 4 teaspoons rubbed sage
• 1 tablespoon poultry seasoning
• 2 loaves (16 ounces each)day-old white bread, cubed
• 1 loaf (16 ounces) day-old whole wheat bread, cubed
• 3 eggs, lightly beaten
• 2 cans (14-1/2 ounces each) Chicken Broth

Preparation

Step 1

In a large nonstick skillet coated with cooking spray, cook the sausage, celery and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the mayonnaise, mustard, sage and poultry seasoning.

Place bread cubes in a large bowl; add sausage mixture. Combine eggs and broth; pour over bread cubes and stir gently to combine. Transfer to two 3-qt. baking dishes coated with cooking spray.

Cover and bake at 350° for 30 minutes. Uncover; bake 12-18 minutes longer or until lightly browned and a thermometer reads 160°.