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Serves 6-7 people Both versions.

Original Recipe

1 cup butter
3 cups celery, chopped
8 ounces fresh mushrooms, sliced
2 large onions, chopped
2 teaspoons thyme
2 teaspoons marjoram
2 teaspoons salt
1 teaspoon sage
1 teaspoon black pepper
1 lb. bulk port sausage, browned
1 lb. bread crumbs cubes for stuffing
4 eggs, beaten
1-1/2 to 2 cups chicken broth

DIRECTIONS

1. Sauté celery, mushrooms and onions in butter, add browned sausage and all the seasonings. Simmer three minutes.

2. Put bread cubes in a large bowl. Add the beaten egg. Stir in sautéed vegetables. Add enough of the chicken broth to moisten.

* This will stuff a 21-24 pound turkey.

Nutrient Analysis - per serving baked
Calories: 400
Fat calories: 220
Total Fat: 24g
Sat Fat: 13g
Chol: 125mg
Sodium: 104mg
Total Carb: 33g
Fiber: 3g
Sugars: 4g
Protein: 12g
Vitamin A: 15% IUs
Vitamin C: 6%
Calcium: 10%
Iron: 15%
* Note: used 12 servings; not sure of volume of finished stuffing; also this does not even include the fat absorbed by the turkey in which it was baked

Healthy Version - Heba

2 tsp Olive oil
3 cups celery, chopped
8 ounces figs, approx. 20 figs
3 cups onions, chopped
2 teaspoons thyme
2 teaspoons marjoram
2 teaspoons salt
1 teaspoon sage
3 teaspoons black pepper
1 lb. Jennie-O Turkey Italian sausage, browned (remove from casings)
1 lb. Ezekial Whole Grain bread crumbs cubes for stuffing
2 Eggs
16 ounces low sodium chicken broth

DIRECTIONS

1. Preheat oven to 325 degrees.

2. Sauté celery and onions in olive oil, add browned sausage and all the seasonings. Simmer three minutes.

3. Put bread cubes in a large bowl. Add the beaten egg and egg whites. Stir in sautéed vegetables, parsley and figs. Add enough of the chicken broth to moisten. Season to taste with salt and pepper.

4. Transfer stuffing to prepared baking dish. Cover baking dish with foil.

5. Bake stuffing 25 minutes.

6. Remove foil; turn oven up to 375 and bake stuffing until top begins to brown, about 10 minutes longer.