Ingredients

9 slice(s) whole-wheat bread, cubed
9 slice(s) white bread, cubed
12 oz turkey sausage, lean, casings removed
6 medium celery, stalks, chopped
3 medium onion(s), chopped
3 small apple(s), cored and chopped
1/3 cup(s) fresh sage, chopped
3 tbsp parsley, chopped
1 1/2 tbsp thyme, chopped
4 1/2 cup(s) fat-free chicken broth
3/4 cup(s) regular egg substitute
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

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

In a large nonstick skillet sauté sausage, breaking it up with a wooden spoon as it cooks. Drain in a colander and return to skillet. Stir in celery, onion and apple and sauté until tender.

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

Put stuffing into a 9 x 13-inch asserole and bake until heated through and browned on top, 45 to 50 minutes. Cut into 24 squares and serve.
Flavorful but low-POINT ingredients add rich flavor to this renovated stuffing. It`ll please the taste buds without making you feel ... stuffed!

Chef Tips
We renovated Turkey Stuffing by:

Replacing pork sausage with leaner turkey sausage.

Draining the fat off the cooked sausage.

Omitting often used butter and moistening the stuffing instead with lower-POINTS apples and chicken broth.

Serves 24
POINTS per serving - 2