Prep: 30 min.

Bake: 45 min.

Serves: 8

Cost per serving: $2.13

4 Tbsp. unsalted butter

1 large onion, chopped

Salt and pepper

1 lb. turkey sausage, casings removed

1 bulb fennel, some stem and fronds included, chopped

3 (4.5 oz.) jars mushroom stems and pieces, drained, liquid reserved

6 large carrots, chopped

1/2 tsp. dried thyme

1 (16 oz.) box saltine crackers, crumbled

1. Melt butter in a large skillet over medium-high heat. Add onion and salt and saute until soft, 5 minutes. Add sausage, break into pieces and saut?? until cooked through, 8 minutes.

2. Add fennel, mushrooms, carrots and thyme; cook, stirring, until softened, 8 minutes (add more butter, 1 Tbsp. at a time, if needed).

3. Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray. Stir crackers into stuffing mixture. If mixture is dry, add mushroom liquid (or broth) to moisten.

4. Spoon mixture into baking dish and bake until heated through and edges are crunchy, 35 to 45 minutes.

PER SERVING: 451 Cal., 21g Fat (5g Sat.), 16mg Chol., 6g Fiber, 16g Pro., 54g Carb., 1,605mg Sod.

Kitchen Tips

Get set early. Make, cover and chill the mixture up to 2 days ahead. Bring it to room temperature before continuing with step 3.

Switch crackers. This stuffing works equally well with Ritz crackers. They will make it richer and sweeter.