1. Preheat oven to 400°; spray 13 x 9-inch baking dish with cooking spray

2. In large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir 5 minutes or until tender-crisp. Add mushrooms; cook and stir 5 minutes or until tender. Add sausage; cook 8 minutes or until browned, breaking up sausage with side of spoon. Add garlic, sage and thyme; cook and stir 1 minute or until fragrant.

3. In large bowl, gently toss baguette, stock, 1/2 teaspoon salt, 1/4 teaspoon pepper and celery mixture; transfer to prepared dish and cover with foil. Bake stuffing 30 minutes; remove foil and bake 15 minutes or until top is golden brown. Makes about 12 cups.

• 2 g Total fat
• 1 g Saturated fat
• 0 mg Cholesterol
• 0 mg Cholesterol
• 571 mg Sodium
• 24 g Carbohydrates
• 3 g Fiber
• 3 g Sugars
• 0 g Added sugar
• 9 g Protein