Ingredients
3 3/4
cups cubed day-old whole wheat bread
1 1/2
cups cubed day-old white bread
1
tablespoon butter or margarine
3/4
lb apple chicken sausage or sweet Italian turkey sausage, casings removed, crumbled
1 1/4
cups chopped celery
1
cup chopped onion
2
cloves garlic, finely chopped
1
to 2 teaspoons dried sage leaves
1
teaspoon dried rosemary leaves, crushed
1/2
teaspoon dried thyme leaves
1/2
teaspoon salt
1/4
teaspoon freshly ground black pepper
1
large apple, chopped (2 cups)
3/4
cup sweetened dried cranberries
1/3
cup minced fresh parsley
1
tablespoon soy sauce
3/4
to 1 cup Progresso™ chicken broth
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, place bread cubes.
In 12-inch nonstick skillet, melt butter over medium-high heat. Cook sausage and celery in butter 7 to 9 minutes, stirring occasionally, until sausage is no longer pink. Add onion, garlic, sage, rosemary, thyme, salt and pepper; cook and stir 2 minutes longer.
Pour sausage mixture over bread cubes. Stir in apple, cranberries, parsley and soy sauce. Drizzle with broth; mix lightly. Spoon into baking dish.
Cover with foil; bake 20 minutes or until heated through. Uncover; bake 10 to 15 minutes longer or until lightly browned.
