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Salads & sides

Made-Over "Sausage" Stuffing

Made-Over "Sausage" Stuffing recipe
photo by:kraft
Making it again today! I use real sausage though!
posted by
sunnie314
on 11/28/2013
time
prep:
10 min
total:
40 min
servings
total:
8 servings, about 2/3 cup each
Magazine Acquisition

What You Need

1
Tbsp.  margarine
1
pkg.  (8 oz.) frozen BOCA Veggie Breakfast Links, chopped
1
small  onion, chopped
2
stalks  celery, chopped
1
can  (14-1/2 oz.) fat-free reduced-sodium chicken broth
1
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.
K:59834v1:121863

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