INGREDIENTS

1. olive oil flavored cooking spray
2. 1 1/2cupscelery, chopped
3. 1jalapeno pepper, finely minced (optional)
4. 1 1/2cupsonions, chopped
5. 12ouncessweet Italian turkey sausage, casing removed
6. 3egg whites
7. 1egg
8. 1-2cupnonfat milk
9. 2 (15 3/4 ounce)cansnonfat chicken broth
10. 1lbdried breadcrumbs(whole what preferred)
11. 8ouncescornbread stuffing mix
12. 1 (14 ounce)cansliced mushrooms, drained
13. 1/2cup toastedpecan pieces, finely chopped
14. 3fresh sage leaves, minced
15. 1/2teaspoonsalt
16. fresh ground black pepper, to taste
17. 2teaspoonspoultry seasoning

DIRECTIONS

1. Coat a large skillet with cooking spray.
2. Cook celery, pepper, and onion over medium heat.
3. Cover skillet to prevent sticking, stir occasionally.
4. When vegetables are soft, remove from skillet and reserve.
5. In the same skillet, crumble the sausage and slowly cook until no pink remains.
6. (May be done in advance and refrigerated.) Beat the eggs, 1 cup of milk, and 1 can of broth together in a medium mixing bowl.
7. In a very large bowl, layer the bread crumbs, the cooked vegetables, sausage, mushrooms, and pecans.
8. Pour in the egg mixture and mix gently.
9. Continue to add milk and chicken broth until mixture is quite moist, but not mushy.
10. Add sage, salt, pepper and poultry seasoning.
11. (This can be done several hours in advance or overnight and refrigerate.) Coat a 11 x 17 baking dish with cooking spray and fill with the stuffing.
12. Spray the top of stuffing with cooking spray before baking.
13. Bake in 350 degree oven 30 to 40 minutes, until top is brown and center is firm.