1 lb. turkey Italian sausage
\n5 C. herb-seasoned stuffing mix (such as Pepperidge Farm)
\nCooking spray
\n1\/2 C. at-free, less-sodium chicken broth
\n2 T. butter, melted
\n1 1\/2 C. (6 oz.) shredded reduced-fat extra-sharp cheddar cheese
\n2 C. 2% reduced-fat milk
\n1\/2 tsp. onion powder
\n1\/2 tsp. freshly ground black pepper
\n2 (8-oz.) cartons egg substitute<\/p>\n
Preheat oven to 325\u00b0. Remove casings from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain. Place sausage in a large bowl; add stuffing mix, tossing to combine. Place stuffing mixture in a 13 x 9-inch baking dish coated with cooking spray. Drizzle stuffing mixture with broth and butter; sprinkle with cheese. Combine milk and remaining ingredients, stirring with a whisk; pour milk mixture over stuffing mixture. Bake at 325\u00b0 for 40 minutes or until set. Let casserole stand 5 minutes before serving.<\/p>\n
Yield: 9 servings
\nCalaories: 298
\nFat: 9.6g
\nFiber: 2.9g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 lb. turkey Italian sausage 5 C. herb-seasoned stuffing mix (such as Pepperidge Farm) Cooking spray 1\/2 C. at-free, less-sodium chicken broth 2 T. butter, melted 1 1\/2 C. (6 oz.) shredded reduced-fat extra-sharp cheddar cheese 2 C. 2% reduced-fat milk 1\/2 tsp. onion powder 1\/2 tsp. freshly ground black pepper 2 (8-oz.) cartons egg substitute Preheat oven to 325\u00b0. Remove casings from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain….<\/p>\n