Ingredients

8 cups ( 1/2-inch) cubed sourdough bread (about 12 ounces)
1 pound turkey Italian sausage
Cooking spray
5 cups chopped onion (about 2 pounds)
2 cups chopped celery
1 cup chopped carrot
8-ounce package presliced mushrooms
2 cups ( 1/2-inch) cubed peeled Bartlett pears (about 2 medium)
1 1/2 tablespoons chopped fresh basil
2 teaspoons chopped fresh tarragon
1 teaspoon salt
1 1/2 cups fat-free, less-sodium chicken broth
1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 425 F.

Arrange bread in a single layer on a baking sheet. Bake at 425 F. for 9 minutes or until golden. Place in a large bowl.

Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, and cook for 8 minutes or until browned, stirring to crumble. Add sausage to bread cubes, tossing to combine. Set aside.

Return pan to medium-high heat. Add onion, celery and carrot; saute 10 minutes or until onion begins to brown. Stir in mushrooms; cook 4 minutes. Stir in pear, basil, tarragon and salt; cook 4 minutes or until pear begins to soften, stirring occasionally. Add pear mixture to bread mixture, tossing gently to combine. Stir in broth and pepper.

Place bread mixture in a 13-by-9-inch baking dish coated with cooking spray; cover with foil. Bake at 425 F. for 20 minutes. Uncover; bake stuffing an additional 15 minutes or until top of stuffing is crisp.

Makes 12 servings (serving size about 3/4 cup).

Note: This stuffing could be prepared up to the baking stage up to two days ahead. Store the stuffing, covered with foil, in your refrigerator. Bake as directed.

Nutrition information per serving: 199 cal., 5.2 g total fat (1.6 g saturated), 10.7 g pro., 28.6 g carbo., 3.4 g fiber, 23 mg chol., 684 mg sodium.