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The key to the dish is using good, hot Italian sausage. I also think a lot has to do with the "croutons" or bread that is used. The rest is pretty standard.
Since I have been on a health kick of late, I wanted to see if I could bring Grandma D's recipe down a few calories and still want to finish the entire dish. I simply replaced the "oleo" with olive oil, the pork sausage with turkey sausage, and used low-fat, lower-calorie condensed soups. I declare it was a success. So, I now present the lite version of our family's favorite pasttime.
Ingredients:
- 8 0z. (half-loaf or full baguette) French or crusty bread. Cut into cubes, spray with olive oil and dust with salt, pepper, herbs (oregano, dried basil, etc.) and toast. If you don't have time, try to get big cubed croutons from your grocery bakery. Don't use the boxed stuff.
- Olive oil
- 1.5 cups chopped celery
- 1.5 cups chopped onion
- 8 oz. sliced mushrooms (I like Baby Bellas for this)
- 1 lb hot Italian Turkey sausage (pulled from casing and broken into small bits)
- 1-2 tsp. Poultry seasoning
- 1 can Cream of Mushroom
- 1 can Cream of Celery
- 1/2 can of water
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4. Add skillet contents to big bowl and mix. Pour into a 9x13 casserole (spray with olive oil).
5. Bake at 350 for 1 hour.