Ham and Red Bean Soup
Ham and Red Bean Soup is a gluten free and dairy free main course. This recipe makes 6 servings
Sourdough Stuffing with Sage Sausage and Apples
Details
- Serving Size: 8
- Weight Watchers: 13 Points
Cuisine
- side dish
Ingredients
- 1 lb of sausage
- 4 Tbsp. butter, divided
- 4 shallots, sliced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 1 apple, peeled, cored and diced
- 1 cup portabello mushrooms, diced
- 2 Tbsp. fresh thyme
- 3 Tbsp. fresh sage, minced
- ¼ cup dry white wine
- 1 loaf whole wheat sourdough bread, stale and diced into 1 inch cubes
- 3 cups chicken broth
- salt and pepper to taste
Instructions
In a large skillet over medium heat, cook sausage until no longer pink; about 10 minutes.
In the same skillet melt 1 tablespoon of butter.
Add shallots, garlic, celery, apple and mushrooms and saut until tender.
In a large bowl, combine sausage, vegetable mixture, 2 tablespoons of butter, and bread.
Place stuffing in a 913 inch casserole dish and cover with foil.
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