Ingredients
1/2 pound bulk pork sausage2 celery ribs, chopped1 medium onion, chopped1 cup sliced fresh mushrooms2 teaspoons canola oil6 cups cubed day-old bread1/2 cup slivered almonds, toasted1/2 cup chicken broth1/4 cup butter, melted1/4 cup minced fresh parsley1/4 cup egg substitute2 teaspoons rubbed sage1/4 teaspoon salt1/4 teaspoon pepper
Preparation
Preheat oven to at 350°. Grease a 11x7-in. baking dish; set aside.
In a large skillet over medium heat, cook the sausage, celery, onion and mushrooms in oil until meat is no longer pink; drain if necessary. In a large bowl, combine the remaining ingredients; add sausage mixture and toss to coat.
Transfer mixture to prepared dish. Cover and bake 30 minutes. Uncover; bake until lightly browned, 10-15 minutes longer.
