Sausage and Sourdough Bread Stuffing

1. Preheat oven to 350.
2. Arrange bread in single layers on 2 jelly-roll pans. Bake at 350Åã for 20 minutes or until golden, rotating pans after 10 minutes. Turn oven off; leave pans in oven 30 minutes or until bread is crisp.
3. Melt butter in a large skillet over medium heat. Add onion and celery; cook 11 minutes or until tender, stirring occasionally. Transfer vegetables to a large bowl. Add sausage to pan. Increase heat; sauté 8 minutes or until browned, stirring to crumble. Remove sausage from pan using a slotted spoon; add sausage to vegetable mixture. Stir in bread, herbs, and pepper; toss. Combine broth, 1 cup water, and egg, stirring well. Drizzle broth mixture over bread mixture; toss. Spoon mixture into a 13 x 9–inch glass or ceramic baking dish coated with cooking spray; cover with foil. Bake at 350 for 25 minutes. Uncover and cook 20 minutes or until browned. Serves 14 (serving size: about 3/4 cup).

Reprinted with permission from Cooking Light The New Way to Cook Light: Fresh Food & Bold Flavors for Today’s Home Cook by Editors of Cooking Light. Purchase here.