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Cornbread, Sausage, and Herb Stuffing

Antonis Achilleos
Prep time 35 mins
Cook time 17 mins
Bake time 1 hr, 15 mins
Yield

Makes 10 servings (serving size: 2/3 cup)

This lightened version of traditional cornbread dressing uses either chicken or turkey sausage and fat-free, reduced sodium broth, and stone-ground cornmeal. 

Ingredients

  • Cornbread
  • 1 cup all-purpose flour
  • 3/4 cup finely stone-ground yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fat-free milk
  • 2 tablespoons canola oil
  • 1 large egg, lightly beaten
  • Stuffing
  • 2 teaspoons olive oil
  • 6 ounces fresh mild Italian chicken or turkey sausage, casings removed
  • 2 cups finely chopped onion
  • 1 bay leaf
  • 1 cup diced celery
  • 1 teaspoon minced garlic
  • 3/4 teaspoon poultry seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/4 cups fat-free, less-sodium chicken broth
  • 2 large eggs, lightly beaten

Nutrition Information

  • calories 237
  • fat 9 g
  • satfat 2 g
  • monofat 4 g
  • polyfat 2 g
  • protein 12 g
  • carbohydrate 28 g
  • fiber 2 g
  • cholesterol 92 mg
  • iron 2 mg
  • sodium 497 mg
  • calcium 100 mg

How to Make It

  1. Preheat oven to 425°.

  2. For cornbread: Combine first 4 ingredients; make well in center. Combine milk, oil, and egg; add to flour mixture, stirring just until moist. Spoon batter into 8-inch square pan coated with cooking spray. Bake 25 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on wire rack. Remove from pan; cool.

  3. Reduce oven to 375°. Cut cornbread into 1-inch cubes, and place on baking sheet in even layer. Bake 12–15 minutes or until golden. Let cool.

  4. For stuffing: Heat olive oil in skillet over medium-high heat. Add sausage; cook, crumbling, 8 minutes or until browned. Add onion and bay leaf; cook 4 minutes or until onion starts to brown, stirring occasionally. Add celery, and cook 5 minutes. Add garlic and next 3 ingredients; cook, stirring constantly, for 1 minute. Remove from heat; discard bay leaf. Cool about 20 minutes or until room temperature.

  5. Combine cornbread and sausage mixture. Add broth and eggs; stir just until moistened. Spoon into 2-inch deep, 7- x 11-inch baking dish coated with cooking spray. Bake, covered with foil, 28 min-utes. Uncover; bake 10 minutes until top is crisp and golden.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.