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INGREDIENTS
1 pound turkey Italian sausage
5 cups herb-seasoned stuffing mix (such as Pepperidge Farm)
Cooking spray
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons butter, melted
1-1/2 cups (6 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 cups 2% reduced-fat milk
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
2 (8-ounce) cartons egg substitute
INSTRUCTIONS
1. Preheat oven to 325 degrees.
2. 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.
3. 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.
4. Bake at 325 degrees for 40 minutes or until set. Let casserole stand 5 minutes before serving.
YIELD: 9 servings
NUTRITIONAL INFO
CALORIES 298 (29% from fat); FAT 9.6g (sat 4g, mono 3.6g, poly 1.3g); PROTEIN 19.8g; CARB 31.5g; FIBER 2.9g; CHOL 50mg; IRON 2.8mg; SODIUM 986mg; CALC 284mg
6 points per serving
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