Sausage and Sourdough Bread Stuffing

From Cooking Light



Ingredients:
10 cup (1/2-inch) cubed sourdough bread (about 1 pound)
3 tablespoons unsalted butter
2 cups finely chopped onion
1 cup finely chopped celery
15 ounces hot turkey Italian sausage, casings removed
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh sage
3 tablespoons chopped flat-leaf parsley
1/2 teaspoon black pepper
2 cups fat-free, lower-sodium chicken broth
1 cup water
1 large egg, lightly beaten
Cooking spray

Directions:
1. Preheat oven to 350°.

2. Arrange bread in single layers on 2 jelly-roll pans. 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.

3. Melt butter in a large skillet over medium heat. Add onion and celery; cook 11 minutes or until tender, stirring occasionally. Transfer vegetables to a large bowl. Add sausage to pan. Increase heat; sauté 8 minutes or until browned, stirring to crumble. Remove sausage from pan using a slotted spoon; add sausage to vegetable mixture. Stir in bread, herbs, and pepper; toss. Combine broth, 1 cup water, and egg, stirring well. 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. Bake at 350° for 25 minutes. Uncover and cook 20 minutes or until browned.

Comments:
This was my contribution to our Thanksgiving meal at Adam's parents' house. It takes some time, but the end result is pretty good. At least I thought so.