Grandma’s Old Fashion Sage Stuffing

2 lb. sourdough, French or wheat bread or a combination of bread without added fats
1/2 lb. 90 to 96% fat free turkey breakfast sausage, well drained
1 large onion, chopped (1 1/2 Cups)
4 celery stocks including leaves, chopped (2 Cups)
2 C. (1 8-oz. package) fresh mushrooms, sliced
2 firm golden delicious or Granny Smith apples
1/2 C. raisins
2 cloves fresh pressed garlic
1 1/2 Tbsp. baking powder
2 tsp. poultry seasoning
1 tsp. garlic powder
1 1/2 tsp. sage
1/2 tsp. thyme
Fresh ground pepper to taste
1 C. chicken or degreased turkey stock to which you have added 1/4 to 1/2 tsp. chicken base or bouillon or 1 C. broth made with 1/2 tsp. base of bouillon
2-4 egg whites

1. Toast bread and cut into small cubes or rip toasted bread into smaller
pieces, place in processor and process until all bread is coarsely crumbled.

2. Brown sausage on medium heat in a non-stick skillet, crumbling sausage into
smaller pieces as it cooks. Degrease sausage according to recipe directions.

3. Lightly beat egg whites with 2 tablespoons of stock or broth and set aside.

4. Add baking powder, poultry seasoning, sage, thyme, garlic, garlic powder and
pepper to bread and mix well.

5. Add sausage, onions, celery, mushrooms, raisins, apples, egg whites, and
small amount of stock of broth to bread, mixing all ingredients together well.
Continue adding small amounts of stock or broth to stuffing until slightly
moist. Don’t add too much liquid, stuffing should remain mostly dry if being
used to stuff a turkey. If you plan on cooking the stuffing separately, a
little more liquid may be used.

6. To cook stuffing outside of turkey, place stuffing in a large Dutch oven or
covered casserole and bake at 325 degrees for about an hour or until raw
ingredients are cooked through.

7. If necessary, adjust moisture by mixing in small amounts of additional
degreased turkey stock or broth to stuffing until desired consistency is
reached before serving.

Quick Tip: You can substitute a 16-oz. bag or box of already prepared bread
stuffing containing no more than 0.5 gram of fat per 3/4 cup serving.
If stuffing is already seasoned, reduce the amount of seasoning called for this
recipe by at least half.

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