SAUSAGE & HERB DRESSING
MAKES 8 TO 10 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 1¼ HOURS
1 loaf white bread, cut in 1-inch cubes (about 20 cups) ½ cup dried cranberries 1 tbsp olive oil 6 small breakfast sausages, casings removed ¼ cup butter 1 onion, chopped 1 leek (white and light green parts only), chopped ¾ tsp salt, divided 2 cloves garlic, minced ½ cup chopped parsley leaves ¼ cup chopped sage leaves 1 tbsp thyme leaves 2 cups no-salt-added chicken broth, warmed, divided 3 eggs ½ tsp pepper
Preheat oven to 400°F. Mist 13- x 9-inch baking dish with cooking spray.
Place bread on baking sheet; bake until lightly toasted, about 5 minutes. Let cool. Place bread and cranberries in large bowl.
Meanwhile, in large skillet, heat oil over medium-high heat. Add sausages; cook, breaking up with wooden spoon, until browned, about 4 minutes. Transfer to bowl with bread mixture; stir to combine.
In same skillet, melt butter over medium heat. Add onion, leek and ¼ tsp of the salt; cook, stirring occasionally, until softened, about 10 minutes. Add garlic, parsley, sage and thyme; cook until fragrant, about 1 minute. Add ¼ cup of the chicken broth, scraping up browned bits. Scrape into bowl with bread mixture; stir to combine.
In separate bowl, whisk together remaining 1¾ cups chicken broth, eggs, remaining ½ tsp salt and pepper until thoroughly combined. Drizzle over bread mixture, tossing until coated and egg mixture is absorbed. Transfer to prepared dish. Cover tightly with foil; bake until thermometer inserted in centre reads 165°F, about 20 minutes. Uncover and bake until top is golden and crisp, 25 to 30 minutes. Let cool for 20 minutes before serving.
PER EACH OF 10 SERVINGS about 315 cal, 10 g pro, 12 g total fat (5 g sat. fat), 41 g carb (3 g dietary fibre, 11 g sugar), 79 mg chol, 658 mg sodium, 208 mg potassium. % RDI: 7% calcium, 21% iron, 11% vit A, 8% vit C, 35% folate.