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Ingredients
-
2
eggs
-
2
tablespoons butter
-
1
lb bulk pork sausage
-
1
cup chopped yellow onions
-
1/2
cup chopped celery
-
1/4
teaspoon salt
-
1/4
teaspoon pepper
-
1
cup Progresso™ Chicken Broth (from 32-oz carton)
-
1
loaf (18 oz) soft gluten-free bread, cubed (9 cups)
-
1
cup shredded Gruyère cheese (4 oz)
-
1
teaspoon chopped fresh sage leaves
-
1
teaspoon chopped fresh thyme leaves
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Make With
Progresso Broth
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-
Heat oven to 325°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In medium bowl, beat eggs. In 5-quart Dutch oven, melt butter over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink. Remove from heat; cool 5 minutes. Using slotted spoon, transfer cooked sausage to bowl with eggs; turn to coat. Reserve Dutch oven with drippings.
-
Add onions, celery, salt and pepper to drippings in Dutch oven; cook over medium-high heat 4 to 6 minutes, stirring occasionally, until tender. Stir in broth; heat to simmering, stirring constantly. Remove Dutch oven from heat. Cool 5 minutes.
-
Stir sausage mixture and bread cubes into mixture in Dutch oven. Gently toss until bread cubes are evenly coated. Stir in 1/2 cup of the cheese.
-
Spoon stuffing into baking dish; top with remaining 1/2 cup cheese. Cover with foil; bake 20 minutes. Uncover and bake 12 to 15 minutes longer or until stuffing is brown and hot in center (at least 165°F). Top with sage and thyme.
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250
Calories
14g
Total Fat
9g
Protein
23g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size:
About 3/4 Cup
- Calories
- 250
- Calories from Fat
- 120
- Total Fat
- 14g
- 21%
- Saturated Fat
- 5g
- 26%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 21%
- Sodium
- 570mg
- 24%
- Potassium
- 170mg
- 5%
- Total Carbohydrate
- 23g
- 8%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 4g
- Protein
- 9g
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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Recipe Tips
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