ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Corn Bread and Sausage Stuffing

Yield

10 Servings

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 onions, chopped
  • 2 celery ribs, chopped
  • 1 pound fresh turkey sausage, with Italian flavoring, casings removed
  • 1/4 cup chopped fresh parsley
  • 12 cups crumbled
  • unsweetened corn bread, homemade or store-bought (about 2 lb.)
  • 2 cups canned low-sodium chicken broth
  • Salt and pepper

Nutrition Information

  • calories 226
  • fat 12 g
  • satfat 4 g
  • protein 12 g
  • carbohydrate 18 g
  • fiber 1 g
  • cholesterol 64 mg
  • sodium 023 mg

How to Make It

  1. Preheat oven to 350°F; coat a 9-by-13-inch baking dish with cooking spray.

  2. In a large skillet over medium-high heat, warm oil and butter together until butter melts. Add onion and celery and cook, stirring often, until softened but not browned, about 5 minutes. Add turkey sausage and parsley and cook about 2 minutes longer, breaking up sausage with back of a spoon.

  3. Place corn bread in skillet and stir well to combine. Add chicken broth, then season mixture with salt and pepper and transfer to prepared baking dish. Cover tightly with foil and bake until stuffing is warmed through, about 20 minutes. Remove foil and bake 15 minutes longer to crisp top.