Holiday Recipe
Holiday Pecan Stuffing

Omit the sausage if you must, but add 2 teaspoons of fennel seed and poultry seasoning. Pray for leftovers - it makes a terrific main dish, too.

olive oil cooking spray
1 1/2 cups celery, chopped
1 jalapeno pepper, finely minced (optional)
1 1/2 cups onion, chopped
12 ounces turkey Italian sausage, casing removed
3 egg whites
1 egg
1-2 cups nonfat milk
2-15.75 ounce cans nonfat chicken broth
1 pound dried bread crumbs, whole wheat preferred
8 ounces cornbread stuffing mix
1-14 ounce can sliced mushrooms, drained
1/2 cup toasted pecan pieces, finely chopped
3 fresh sage leaves, minced
1/2 teaspoon salt
freshly ground black pepper, to taste
2 teaspoons poultry seasoning

Coat a large skillet with cooking spray. Cook celery, pepper, and onion over medium heat. Cover skillet to prevent sticking, stir occasionally.

When vegetables are soft, remove from skillet and reserve. In the same skillet, crumble the sausage and slowly cook until no pink remains. (May be done in advance and refrigerated.)

Beat the eggs, 1 cup of milk, and 1 can of broth together in a medium mixing bowl.

In a very large bowl, layer the bread crumbs, the cooked vegetables, sausage, mushrooms, and pecans. Pour in the egg mixture and mix gently.

Continue to add milk and chicken broth until mixture is quite moist, but not mushy. Add sage, salt, pepper and poultry seasoning. (This can be done several hours in advance or overnight and refrigerate.)

Coat a 11 x 13 baking dish with cooking spray and fill with the stuffing. Spray the top of stuffing with cooking spray before baking.
Bake in 350 degree F oven 30 - 40 minutes, until top is brown and center is firm.

Serves 16.

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