Stuffing is my favorite food to eat on Thanksgiving and today is the perfect day to stay inside and practice a new recipe for the holiday. The Traditional Holiday stuffing is something I want to pass along and you could also learn how to make it at The Taste of Home Cooking event next month at Perani Arena. For more details on the event and to get the recipe, take a look after the jump.


*1 package (12 ounces) reduced-fat bulk pork sausage or breakfast turkey sausage links, casings removed

*3 celery ribs, chopped

* 1 large onion, chopped

*2 tablespoons reduced-fat mayonnaise

*2 tablespoons prepared mustard

*4 teaspoons rubbed sage

*1 tablespoon poultry seasoning

* 2 loaves (16 ounces each)day-old white bread, cubed

* 1 loaf (16 ounces) day-old whole wheat bread, cubed

*3 eggs, lightly beaten

*2 cans (14-1/2 ounces each) reduced-sodium chicken broth

*In a large nonstick skillet coated with cooking spray, cook the sausage, celery and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the mayonnaise, mustard, sage and poultry seasoning.

*Place bread cubes in a large bowl; add sausage mixture. Combine eggs and broth; pour over bread cubes and stir gently to combine. Transfer to two 3-qt. baking dishes coated with cooking spray.

*Cover and bake at 350° for 30 minutes. Uncover; bake 12-18 minutes longer or until lightly browned and a thermometer reads 160°. Yield: 24 servings.

If you decide to make this, let me know how it turns out. This might even be a recipe you'll learn with Chef Eric next month at our Taste of Home Cooking event.