The Taste of Home Cooking School is coming up on us fast and in anticipation we're trying out some recipes leading up to Thanksgiving. A favorite dish with my family is the stuffing and this year instead of relying on the stuff out of the box I'm going to give the homemade version a go. My grandmother always made the most awesome stuffing but sadly she never wrote down how to make it (nor did anyone think to ask) so I've never attempted to match it. This year will be different - thanks to Taste of Home, I am ready to try it. What I love about Taste of Home is that their recipes are submitted by their readers so that will give this that extra special home cooked touch. Here's the recpie which takes 35 min of prep, 45 min to cook and makes 24 servings:


  • 1 package (12 ounces) reduced-fat bulk pork sausage or breakfast turkey sausage links, casings removed
  • 3 celery ribs, chopped
  • 1 large onion, chopped
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons prepared mustard
  • 4 teaspoons rubbed sage
  • 1 tablespoon poultry seasoning
  • 2 loaves (16 ounces each)day-old white bread, cubed
  • 1 loaf (16 ounces) day-old whole wheat bread, cubed
  • 3 eggs, lightly beaten
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth


In a large nonstick skillet coated with cooking spray, cook the sausage, celery and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the mayonnaise, mustard, sage and poultry seasoning.
Place bread cubes in a large bowl; add sausage mixture. Combine eggs and broth; pour over bread cubes and stir gently to combine. Transfer to two 3-qt. baking dishes coated with cooking spray.
Cover and bake at 350° for 30 minutes. Uncover; bake 12-18 minutes longer or until lightly browned and a thermometer reads 160°
Via Taste of Home - used with permission
Hopefully you're in the mood to learn a thing or two about food and will be joining us on November 16th at the Crowne Plaza Hotel for the Fall 2011 Taste of Home Cooking Show.  Chef Michael Barna will be joining us this year and tickets are available at Price Chopper locations for only $15!

Taste of Home Editor's Note:
If using this recipe to stuff poultry, replace the eggs with 3/4 cup egg substitute. Bake until a meat thermometer reads 180° for poultry and 165° for stuffing. Allow 3/4 cup stuffing per pound of turkey. Bake remaining stuffing as directed in the recipe. 

Nutrition Facts: 3/4 cup equals 202 calories, 6 g fat (2 g saturated fat), 37 mg cholesterol, 572 mg sodium, 28 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 fat.