This lightened version of traditional cornbread dressing uses either chicken or turkey sausage and fat-free, reduced sodium broth, and stone-ground cornmeal.
Makes 10 servings (serving size: 2/3 cup)
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.
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