Corn Bread Sausage Stuffing Recipe - Cooking Index
Corn Bread Sausage Stuffing Recipe - Cooking Index
We won't kid you; this version of a great-tasting classic is no quicker to make than the original. But for wonderful comfort food that's low in fat to boot, it's worth the extra time. To cut your kitchen time on the holiday, make the corn bread a day or two ahead.
Type: Low Fat| 1 | Quick Corn Bread - (see recipe) | |
| 3/4 lb | 340g / 11oz | Turkey sausage - casings removed |
| 1 tablespoon | 15ml | Light margarine |
| 2 cups | 125g / 4.4oz | Chopped onions |
| 1 1/2 cups | 165g / 5.8oz | Chopped celery |
| 2 teaspoons | 10ml | Dried sage |
| 1 teaspoon | 5ml | Dried marjoram |
| 1 teaspoon | 5ml | Dried rosemary - crumbled |
| 1/2 cup | 118ml | Nonalcoholic white wine |
| 1/2 cup | 118ml | Sliced scallions |
| 1/4 cup | 49g / 1.7oz | Fat-free egg substitute |
| 1 cup | 237ml | Reduced-fat chicken broth |
Crumble corn bread into a large, shallow pan. Bake at 375 degrees, stirring often, until golden brown, 15 to 20 minutes. Break up sausage and cook over medium-high heat in a nonstick skillet until browned and cooked through, 5 to 7 minutes. Transfer to a bowl.
Add margarine to skillet and heat until melted. Add onions and celery. Cook, stirring often, until vegetables are tender, 4 to 5 minutes. Add sage, marjoram and rosemary. Cook, stirring constantly, for 2 minutes. Add vegetable mixture to sausage. Mix in corn bread, wine, scallions and egg substitute.
Coat a 3-quart casserole with nonstick spray. Spoon stuffing into casserole and drizzle with broth. Cover and bake at 325 degrees for 30 minutes. Uncover; bake until golden, 20 to 30 minutes.
This recipe yields 8 servings.
Nutritional Information Per Serving: Calories: 270; Fat: 7.8 grams (26% of calories); Cholesterol: 38 milligrams; Sodium: 405 milligrams; Fiber (grams) 3.5.
Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking
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