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Cornbread & Sausage Stuffing

Source: © EatingWell Magazine
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Rating: 2.5   Reviews: 3 See Reviews
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Active Time:  25 Minutes
Total Time:  50 Minutes
  12 servings, scant 1 cup each
Cornbread stuffing, a Southern favorite, is a nice change from more traditional white-bread stuffing. We like to make this recipe with our not-too-sweet Wholesome Cornbread. You will need to make two batches to get 2 pounds. To save time, look for already prepared cornbread from a local bakery or supermarket.

Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Just before serving, bake at 350°F until hot, about 30 minutes.
RECIPE INGREDIENTS
1 pound   sweet Italian turkey sausage (about 4 links), casings removed
2 cups   finely chopped onion
1 1/2 cups   finely chopped celery
1/4 teaspoon   salt
Freshly ground pepper  to taste
2 pounds   prepared cornbread, cut into 3/4-inch cubes (about 12 cups)
1/4 cup  chopped fresh parsley
1 tablespoon   chopped fresh sage
1 1/2-3  cups reduced-sodium chicken broth
Cornbread & Sausage Stuffing Recipe at Cooking.com
DIRECTIONS
Preheat oven to 325°F. Coat a 9-by-13-inch baking dish with cooking spray.


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.


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.


Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   12 servings, scant 1 cup each
Calories: 237
Fat. Total: 9g
Protein: 12g
Carbohydrates, Total: 29g
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 48mg
Sodium: 609mg
% Cal. from Fat: 34%
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Giobianca, NY Reviewed: 11/25/2011
I made this recipe for thanksgiving dinner and it was sooo good! I got a high five from my niece and nephew hahaha! I added chopped apples and dried cranberries.
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