Ingredients
- 12 ounces whole wheat bread , cut into cubes
- 1 tablespoon unsalted butter
- 8 links breakfast chicken sausage , uncooked
- 1/2 yellow onion , diced
- 2 stalks celery , diced
- 1 teaspoon rubbed sage
- 1 teaspoon rosemary
- 1/2 teaspoon salt
- 2 large eggs , beaten
- 2 1/2 cups low sodium chicken broth
Instructions
- Preheat oven to 300 degrees.
- Toast bread cubes on baking sheet for 15 minutes until dried.
- To a large skillet add the butter, chicken sausage onion and celery on medium heat.
- Cook for 5-7 minutes until softened and sausage is cooked, stirring occasionally.
- Remove the sausage from the pan and slice into 1/2 inch chunks.
- In a large bowl whisk together the sage, rosemary, salt, eggs and broth.
- Add in the sausage, celery and onion.
- Fold in the toasted bread cubes until all the liquid is absorbed and pour the mixture in your 9x13 baking dish.
- Bake for 40-45 minutes[timer minutes=0][/timer] until crispy and browned.
Nutrition
Calories: 320kcal | Carbohydrates: 23g | Protein: 22g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 110mg | Sodium: 1226mg | Potassium: 196mg | Fiber: 3g | Sugar: 4g | Vitamin A: 410IU | Vitamin C: 1.7mg | Calcium: 57mg | Iron: 2.1mg
