1 1/2 cups diced Granny Smith apple (about 1 large)
1/2 cup diced celery
1/2 cup diced fennel bulb
1 teaspoon minced garlic
1/4 teaspoon dried rubbed sage
1/4 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon freshly ground black pepper
1 1/2 cups fat-free, less-sodium chicken broth
2 large eggs, lightly beaten
How to Make It
Preheat oven to 425°.
To prepare corn bread, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and 1/2 teaspoon salt in a large bowl; make a well in center of mixture. Combine milk, canola oil, and 1 egg in a small bowl. Add to flour mixture, stirring just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack. Remove from pan; cool completely.
Reduce oven temperature to 375°.
To prepare stuffing, heat olive oil in a large nonstick skillet over medium-high heat. Add sausage; cook 5 minutes or until browned, stirring occasionally. Add onion and bay leaf; cook 8 minutes or until onion starts to brown, stirring occasionally. Add apple, celery, and fennel; cook 5 minutes. Add garlic and next 5 ingredients (through black pepper); cook 1 minute. Remove from heat; discard bay leaf. Cool to room temperature.
Crumble corn bread into a large bowl. Add sausage mixture to bowl; toss to combine. Add broth and 2 eggs; toss to combine. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Bake at 375° for 50 minutes or until top is crisp and golden brown.