10 cups (1/2-inch) cubed sourdough bread (about 1 pound)
3 tablespoons unsalted butter
2 cups finely chopped onion
1 cup finely chopped celery
15 oz hot turkey Italian sausage, casings removed
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh sage
3 tablespoons chopped flat-leaf parsley
1/2 teaspoon black pepper
2 cups fat-free, lower-sodium chicken broth
1 cup water
1 large egg, lightly beaten
Cooking spray

10 cup s (1/2-inch) cubed sourdough bread (about 1 pound) 3 tablespoons unsalted butter 2 cup s finely chopped onion 1 cup finely chopped celery 15 oz hot turkey Italian sausage, casings removed 3 tablespoons chopped fresh thyme 3 tablespoons chopped fresh sage 3 tablespoons chopped flat-leaf parsley 1/2 teaspoon black pepper 2 cup s fat-free, lower-sodium chicken broth 1 cup water 1 large egg, lightly beaten

1. Preheat oven to 350.
2. Arrange bread in single layers on 2 jelly-roll pans. Bake at 350 for 20 minutes or until golden, rotating pans after 10 minutes. Turn oven off; leave pans in oven for 30 minutes or until bread is crisp.
3. Melt butter in a large skillet over medium heat. Add onion and celery; cook 11 minutes or until tender, stirring occasionally. Transfer vegetables to a large bowl. Add sausage to pan. Increase heat; saute 8 minutes or until browned, stirring to crumble. Remove sausage from pan using a slotted spoon; add sausage to vegetable mixture. Stir in bread, herbs, and pepper; toss. Combine broth, 1 cup water, and egg, stirring well. Drizzle broth mixture over bread mixture; toss. Spoon mixture into a 13x9-inch glass or ceramic baking dish coated with cooking spray; cover with foil. Bake at 350 for 25 minutes. Uncover and cook 20 minutes or until browned.