Cornbread & Sausage Stuffing
Recipe from EatingWell

Cornbread stuffing, a Southern favorite, is a nice change from more traditional white-bread stuffing. Our delectable recipe uses Italian turkey sausage, rather than pork, and omits all the butter and cream to cut the fat by two-thirds. The stuffing is lower in sodium as well and so easy to make that it's sure to become a favorite side year-round.


Cornbread & Sausage Stuffing

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Ingredients
  • 1 pound
    sweet Italian turkey sausage, (about 4 links), casings removed
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  • 2 cups
    finely chopped onion
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  • 1 1/2 cups
    finely chopped celery
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  • 1/4 teaspoon
    salt
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  •  
    Freshly ground pepper, to taste
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  • 2 pounds
    prepared cornbread, cut into 3/4-inch cubes (about 12 cups)
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  • 1/4 cup
    chopped fresh parsley
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  • 1 tablespoon
    chopped fresh sage
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  • 1 1/2-3 cups
    reduced-sodium chicken broth
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Sur La Table
Directions
1.
Preheat oven to 325 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.
2.
Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes. Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes. Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage.
3.
Bring broth to a simmer in a small saucepan. Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.
4.
Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.

Tip:
MAKE AHEAD TIP: Prepare through Step 3, cover and refrigerate for up to 1 day. Bake at 350 degrees F until hot, about 30 minutes.

Nutrition information
Per serving: Calories 242, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 29 mg, Sodium 692 mg, Carbohydrate 34 g, Fiber 2 g, Protein 10 g, Potassium 79 mg. Exchanges: Starch 2, Medium-Fat Meat 1. Percent Daily Values are based on a 2,000 calorie diet
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