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It’s not Thanksgiving without the stuffing. Mushrooms and celery add garden flavor to this already hearty mix.
3/4 cup quick barley
3 cups low sodium chicken broth
6 oz raw sweet Italian turkey sausage
3 tbsp Smart Balance® Blended Butter Sticks
1/2 cup celery, diced
1 cup onion, diced
12 oz white mushrooms, sliced
salt and fresh cracked pepper to taste
Cook barley in chicken broth according to package directions. Drain and set aside.
While the barley is cooking, cook turkey sausage in a large heavy sauté pan over medium heat. Break up the meat into small pieces as it cooks, until the sausage is cooked through and browned. Transfer sausage meat to a dish and set aside.
Add butter to the same pan; when melted, add the onion, sauté one to two minutes. Add the celery, salt and pepper to taste. Cook about 12 minutes on medium-low heat, until celery is soft.
Add the mushrooms to the pan and increase the heat to medium, adjusting salt and pepper, if needed. Cook, stirring 7 minutes, or until the mushrooms have released their juice and are cooked through. Add the sausage meat and the cooked barley to the pan and mix well.
Makes 8 servings (about 3/4 cup each).
Nutrition Per Serving:
Saturated Fat 2g
Mono Fat 2g
Poly Fat 1g
Trans Fatty Acid 0g
Dietary Fiber 3g
Total Sugars 2g