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1 ½ pounds peasant-style white bread  

4 (4-ounce) links sweet turkey Italian sausage  

1 pound cremini mushrooms, quartered  

Cooking spray  

2 teaspoons butter

2 cups chopped onion  

1 ½ cups chopped carrot

1 ½ cups chopped celery

½ cup minced fresh parsley

1 tablespoon fresh thyme leaves  

1 tablespoon minced fresh sage  

½ teaspoon salt  

½ teaspoon freshly ground black pepper

1 (14-ounce) can fat-free, less-sodium chicken broth

2 large eggs

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1. Trim crust from bread. Cut bread into ½-inch cubes. Arrange bread cubes in a single layer on 2 jelly-roll pans. Bake at 400° for 10 minutes or until toasted.  

2. Reduce oven temperature to 350°.

3. Cook sausage in a large nonstick skillet over medium-high heat 10 minutes or until browned on all sides. Remove from pan; cut crosswise into ½-inch-thick slices.  

4. Melt butter in skillet over medium-high heat. Add mushrooms; sauté 4 minutes. Combine bread cubes, sausage, and mushrooms in a large bowl.  

5. Heat skillet over medium-high heat. Coat pan with cooking spray. Add onion, carrot, and celery; sauté 5 minutes or until lightly browned. Add parsley, thyme, sage, salt, and pepper; sauté 1 minute. Add to bread mixture. Combine eggs and broth, stirring with a whisk. Add to bread mixture; toss to coat. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 45 minutes or until browned.  

Note: Making your own bread cubes is easy and yields delicious results. You can prepare the toasted bread cubes two to three days before Thanksgiving; store at room temperature in a zip-top plastic bag. If there's space in the oven, bake the stuffing while the turkey roasts. Otherwise, bake it in the morning, and reheat it while the turkey stands.