San Francisco Sourdough Stuffing


POINTS® Value |  4
Servings | 12
Preparation Time | 30 min
Cooking Time | 63 min
Level of Difficulty | Easy

side dishes | This stuffing has it all: tangy sourdough bread, sweet dried fruit, toasted pecans, turkey sausage and lots of fresh herbs. Feel free to substitute any dried fruit for the dried figs and cranberries.

1 pound sourdough bread, cut in 1/2-inch cubes (about 7 cups)
8 oz raw turkey sausage, Italian-style (removed from casings)
2 Tbsp light butter, divided
2 1/2 cup onion(s), chopped
1 1/2 cup celery, chopped
3 oz dried fig(s), finely chopped (about 3/4 cup)
1/2 cup chopped pecans, toasted
1/3 cup dried cranberries
3 Tbsp thyme, fresh, chopped
3 Tbsp fresh sage, chopped
1/2 tsp table salt
1/2 tsp black pepper, freshly ground
1 cup reduced-sodium chicken broth
1/3 cup parsley, fresh, chopped
1 sprays cooking spray (5 one-second sprays per serving)

Instructions


1. Preheat oven to 350ºF. Spread bread cubes on a large rimmed baking sheet; bake, stirring twice, until very lightly toasted, about 16 to 18 minutes.
2. Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking up chunks with a wooden spoon, until no longer pink, about 3 minutes; remove to a large bowl.
3. Melt 1 tablespoon of butter in same skillet. Add onions and celery; cook over medium-high heat, stirring often, until tender, about 10 to 12 minutes. Add remaining tablespoon of butter to skillet; stir until melted. Add onion mixture to sausage mixture and then add toasted bread, figs, pecans, cranberries, thyme, sage, salt and pepper; stir to mix well.
4. Gradually add broth to stuffing and toss until evenly moistened. Coat a 2- to 2 1/2-quart baking dish with cooking spray. Spoon stuffing into prepared baking dish; cover and bake 30 minutes. Uncover stuffing and bake until top is lightly toasted, about 15 minutes more. Remove from oven; sprinkle with parsley and toss. Yields about 3/4 cup per serving.



Notes

Want to get a head start on your Thanksgiving cooking? You can toast the bread up to 3 days ahead and the sausage, onions and celery can be sautéed up to 2 days in advance.