Cornbread and Sausage Stuffing
4

Serves 4 to 6

A traditional stuffing perfect for the holidays or as an accompaniment to any family dinner.

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    Ingredients: 
    • 1 tablespoon olive oil
    • 1/2 pound sweet pork sausage, casings removed
    • 1 cup chopped celery
    • 1 cup chopped yellow onion
    • 1 tablespoon finely chopped garlic
    • 2 tablespoons finely chopped fresh sage
    • 1 tablespoon finely chopped fresh thyme
    • 1 cup low-sodium chicken broth
    • Salt and pepper, to taste
    • 4 cups (1/2-inch cubes) cornbread (about 3/4 pound)
    • Ingredient Options:
    • Use gluten-free or dairy-free cornbread, if you like.
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    Method: 

    Preheat oven to 375°F.

    Heat oil in a large skillet over medium heat. Add sausage and cook, breaking it up as you go, until browned and cooked through, 7 to 8 minutes. Using a slotted spoon, transfer sausage to a large bowl and set aside.

    Add celery, onion and garlic to the skillet and cook until translucent. Add sage and thyme and cook about 1 minute more. Stir in broth, salt and pepper and bring to a boil. Add cornbread to bowl with sausage. Pour broth mixture over the top and mix until well combined. Transfer to a (9-inch) casserole dish and bake until hot throughout, 25 to 30 minutes. If desired, place under the broiler for a few minutes more to brown the top.

    Nutritional Info: 
    Per Serving:270 calories (140 from fat), 16g total fat, 5g saturated fat, 45mg cholesterol, 960mg sodium, 20g carbohydrate (2g dietary fiber, 4g sugar), 11g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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