• 10 Slices Ezekiel Bread
• 12oz lower-fat pork sausage
• 3 T olive oil
• 2 onions, chopped
• 2 cloves garlic, minced
• 2 cups celery, chopped
• 1 cup almonds, chopped
• 2 to 3 cups low sodium chicken stock
• 2 eggs
• 2 teaspoons baking powder
• Salt and pepper, to taste
Directions
Tear Ezekiel bread into small pieces, place on a cookie sheet and bake in the oven at 250 for 10-15 minutes, stirring them occasionally so they’ll all be dry.
Sauté sausage, garlic and onions in skillet until brown, breaking up sausage into small pieces. Drain in colander and transfer to bowl.
Place 3 T. olive oil in same skillet and sauté celery until somewhat tender. Add to bowl.
Remaining ingredients, except broth.
Mix all and then add broth until thoroughly moistened but not really wet.
Place stuffing mixture in a large, greased glass casserole or in 12 muffin tins.
Bake at 325° for 25 minutes covered, 10 minutes uncovered for casserole and 25 minutes for muffins.