Cornbread Stuffing with Sausage



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

Fresh 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



Preheat oven to 325 °F. Coat a 9-by-13-inch baking pan 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.


Nutrition Information:

Serving size 1 cup

Per serving 241 calories

Total Fat 8 g fat (1 g sat)

Carbohydrates 33 g

Protein 9g

Cholesterol 28 mg

Sugars 12 g