1 tablespoon olive oil,
divided 1 cup thinly sliced celery, about 4 celery stalks
1 1/2 cups chopped onion, about 1 medium onion
4 cups chopped Granny smith or Fuji apples, about 3 apples
3 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
10 cup (1-inch) cubes from assorted whole-grain bread, toasted until dry
2 cups coarsely chopped pecans
2 cups cooked crumbled lean sweet Italian chicken sausage (optional)YEAH SURE OPTIONAL! LOL
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 large egg, lightly beaten
3 1/4 cups fat-free, low-sodium chicken broth
heated 4 tablespoons unsalted light butter
Preheat the oven to 350º. Coat a 9- x 13-inch baking dish with 2 teaspoons olive oil.
Heat remaining oil in a large skillet over medium-high heat. Add celery and onion sauté 5 minutes. Add apple, parsley, sage, thyme, and rosemary; sauté 3 minutes.
Combine apple mixture, bread, and next 5 ingredients (through egg) in a large bowl. Add hot broth; stir well. (Mixture should be moist but not soaked.) Spoon into prepared baking dish. Dot with butter. Cover with foil.
Bake at 350º for 30 minutes. Uncover; bake 25 minutes or until top is golden brown. Let stand 15–20 minutes before serving.
Calories: 217 per serving (1 cup serving) I’m thinking 1/2 cup servings.. that way I can eat more PIE!! ha
Fat: 8 grams (you can lessen both by removing sausage)