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Whole-Wheat Stuffing with Turkey Sausage
8 slices whole-wheat bread, cut into 1-inch cubes. 7-8 cups
1 teaspoon evoo
1 link italian turkey sausage-casing removed
3 celery stalks, finely chopped
3 garlic cloves, minced
1 large onion, finely chopped
1 1/4 low sodium chicken stock
1 large egg, lightly beaten
1/4 cup parsley
2 teaspoons thyme
2 teaspoons sage
Pre-heat oven to 200*. Arrange bread on a parchment lined baking sheet. Bake until dried out, about 8 minutes. Let cool.
Raise oven temperature to 350*. Heat oil in a large nonstick skillet over medium-high heat. Brown sausage, breaking up meat with a wooden spatula, for 4 minutes. Stir in celery, garlic, and onion. Reduce heat to medium. Cook covered, stirring occasionally, until vegetables are soft, 10 to 12 minutes. Let cool slightly.
Combine bread, sausage-vegetable mix in a large bowl. Transfer stuffing to 11-inch oval baking dish. Cover with parchment lined foil. Bake for 45 minutes. Turn on broiler. Uncover stuffing and broil 9-10 inches from heat source until top is golden brown and crunchy, about 1 minute. Let stand for 5 minutes before serving.