• Heat oven to 350°. Place bread cubes in a large bowl. Heat a large nonstick skillet over med-high. Crumble in sausage and cook 4 min, breaking apart with a wooden spoon. Transfer with a slotted spoon to bowl with bread.

  • Reduce heat under skillet to med and add onion, mushrooms, celery and butter. Cook 5 min, stirring occasionally.

  • Add onion mixture, rosemary, sage and salt to bowl with bread and stir. Drizzle with broth, tossing to combine.

  • Transfer to a greased 11 x 7-inch baking dish. Bake uncovered for 45 min.

Make it Gluten-Free

  • Swap in a multigrain gluten-free bread (such as Udi's), gluten-free sausage and gluten-free broth. Gluten-Free Nutrition Information: 131 kcal cal., 5 g Fat, total (1 g sat. fat), 6 g pro., 16 g carb., 3 g sugar, 0 g fiber, 347 mg sodium

Make it Vegan

  • Dice 1/2 lb Tofurky Italian sausage links and brown in 1 tbsp oil. Sub in vegan bread cubes and vegetable broth. Skip the butter. Vegan Nutrition Information: 135 kcal cal., 4 g Fat, total (0 g sat. fat), 8 g pro., 18 g carb., 3 g sugar, 0 g fiber, 295 mg sodium

Nutrition Facts

118 calories; 4 g total fat; 304 mg sodium. 16 g carbohydrates; 6 g protein;