9 slices of Orowheat Extra Sour Rye Bread, cubed
9 slices of Orowheat Double Fiber Bread, cubed
12 oz raw turkey sausage, remove casings
2 Portabella Mushrooms - chopped
6 medium celery stalks, chopped
3 medium onions, chopped
3 small apples, cored and chopped
2 garlic cloves, chopped
1/3 cup fresh sage, chopped
3 tbsp parsley, fresh, chopped
1 1/2 tbsp thyme, chopped
4 1/2 cups Swansons fat-free Chicken Broth (Lo Sodium)
3/4 cup fat-free egg substitute
1/8 tsp kosher or sea salt
1/8 tsp fresh ground pepper

Directions:

Preheat oven to 350°F. Spread bread cubes on baking pans and bake until lightly toasted

In a large non-stick skillet sauté sausage, breaking it up with a wooden spoon as it cooks, Drain, and return to skillet. Stir in mushrooms, celery, onions, appls, and garlic, sauté until tender.

In a very large bowl, stir together the bread cubes, sausage mixture, sage, parsley, and thyme. Drizzle with broth and egg substitute and toss gently to coat. Season with salt and pepper.

Put stuffing mixture into a baking casserole dish and bake until heated throughout and browned on top, about 45-50 minutes.