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Sausage, Apple, and Fennel Corn Bread Dressing

Becky Luigart-Stayner
Yield

10 servings (serving size: about 3/4 cup)

This dressing combines all the best fall flavors, sweet and savory, in one flavor-packed side dish. Try it with your turkey and gravy this Thanksgiving!

Ingredients

  • Corn bread:
  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 3/4 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fat-free milk
  • 2 tablespoons canola oil
  • 1 large egg, lightly beaten
  • Cooking spray
  • Stuffing:
  • 2 teaspoons olive oil
  • 6 ounces lean, low-sodium smoked turkey sausage, finely chopped (about 1 cup)
  • 2 cups finely chopped onion
  • 1 bay leaf
  • 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

Nutrition Information

  • calories 212
  • caloriesfromfat 31 %
  • fat 7.2 g
  • satfat 1.3 g
  • monofat 3.5 g
  • polyfat 1.7 g
  • protein 9.2 g
  • carbohydrate 26.9 g
  • fiber 1.7 g
  • cholesterol 79 mg
  • iron 1.8 mg
  • sodium 458 mg
  • calcium 83 mg

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. Reduce oven temperature to 375°.

  4. 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.

  5. 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.