From Health magazine
Cornbread, Sausage, and Herb Stuffing
Homemade cornbread gets toasted for a truly artisanal stuffing.
Prep: 35 minutes
Cook: 17 minutes
Bake: 1 hour 15 minutes
Makes 10 servings
Ingredients:
1 cup all-purpose flour
3/4 cup finely stone-ground yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fat-free milk
2 tablespoons canola oil
1 large egg, lightly beaten
2 teaspoons olive oil
6 ounces fresh mild Italian chicken or turkey sausage, casings removed
2 cups finely chopped onion
1 bay leaf
1 cup diced celery
1 teaspoon minced garlic
3/4 teaspoon poultry seasoning
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 1/4 cups fat-free, less-sodium chicken broth
2 large eggs, lightly beaten
Instructions:
1. Preheat oven to 425°.
2. For cornbread: Combine first 4 ingredients; make well in center. Combine milk, oil, and egg; add to flour mixture, stirring just until moist. Spoon batter into 8-inch square pan coated with cooking spray. Bake 25 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on wire rack. Remove from pan; cool.
2. Reduce oven to 375°. Cut cornbread into 1-inch cubes, and place on baking sheet in even layer. Bake 12–15 minutes or until golden. Let cool.
3. For stuffing: Heat olive oil in skillet over medium-high heat. Add sausage; cook, crumbling, 8 minutes or until browned. Add onion and bay leaf; cook 4 minutes or until onion starts to brown, stirring occasionally. Add celery, and cook 5 minutes. Add garlic and next 3 ingredients; cook, stirring constantly, for 1 minute. Remove from heat; discard bay leaf. Cool about 20 minutes or until room temperature.
4. Combine cornbread and sausage mixture. Add broth and eggs; stir just until moistened. Spoon into 2-inch deep, 7- x 11-inch baking dish coated with cooking spray. Bake, covered with foil, 28 min-utes. Uncover; bake 10 minutes until top is crisp and golden. (Serving size: 2⁄3 cup).
Nutrition:
Calories 237; Fat 9g (sat 2g, mono 4g, poly 2g); Cholesterol 92mg; Protein 12g; Carbohydrate 28g; Sugars 4g; Fiber 2g; Iron 2mg; Sodium 497mg; Calcium 100mg
Next page: Rustic Apple Galette
Comments (2)
could this recipe for cornbread stuffing be made ahead and frozen? If so, would you cook it first?
My daughter made this for Thanksgiving dinner and it put the rest of the side dishes to shame! Absolutely delicious! For those that think they don’t like brussels sprouts…try this recipe. You will definately change your mind!