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Salads & sides

Made-Over "Sausage" Stuffing

Made-Over "Sausage" Stuffing recipe
photo by:kraft
Fat-free and lower sodium ingredients help make this savory stuffing side dish a Healthy Living recipe.
10 min
40 min
8 servings, about 2/3 cup each
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What You Need

Tbsp.  margarine
pkg.  (8 oz.) frozen BOCA Veggie Breakfast Links, chopped
small  onion, chopped
stalks  celery, chopped
can  (14-1/2 oz.) fat-free reduced-sodium chicken broth
pkg.  (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken

Make It

HEAT oven to 350ºF.

MELT margarine in large skillet on medium heat. Add chopped links, onions and celery; cook and stir 8 to 10 min. or until vegetables are crisp-tender.

STIR in broth and stuffing mix; spoon into 9-inch square baking dish sprayed with cooking spray.

BAKE 20 min. or until heated through.

Kraft Kitchens Tips

Makeover - How We Did It
BOCA Meatless Breakfast Links were used instead of pork sausage in this favorite side dish. In addition, we used reduced-sodium versions of both the STOVE TOP Stuffing and chicken broth, and replaced the butter with a smaller amount of margarine. All of these small changes will result in a savings of 50 calories and 6.5 grams of fat, including 3.5 g of saturated fat, per serving.
Special Extra
Add 1/4 tsp. ground sage to cooked vegetables with the broth and stuffing mix.

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