Sausage-Corn Bread Dressing



12 servings (serving size: 3/4 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 143
Caloriesfromfat 0.0 %
Fat 5.3 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 9.6 g
Carbohydrate 13.8 g
Fiber 1.2 g
Cholesterol 24 mg
Iron 0.0 mg
Sodium 501 mg
Calcium 0.0 mg


2 (7.5-ounce) packages corn muffin mix
1 cup fat-free milk
Cooking spray
1 pound turkey breakfast sausage
2 cups chopped onion (about 2 medium)
1 3/4 cups chopped celery (about 5 stalks)
3 cups white bread cubes, toasted
2 teaspoons rubbed sage
1 teaspoon pepper
4 cups fat-free, less-sodium chicken broth
1/2 cup egg substitute


Preheat oven to 400°.

Prepare muffin mix according to package directions for corn bread, using fat-free milk. Let cool; crumble and set aside.

Coat a large nonstick skillet with cooking spray. Place over medium heat until hot. Add sausage, onion, and celery; cook until sausage is browned and vegetables are tender, stirring until sausage crumbles. Drain and pat dry with paper towels.

Combine corn bread, bread cubes, sage, and pepper in a large bowl; stir in sausage mixture. Add chicken broth and egg substitute, stirring well. Spoon mixture into a 13- x 9-inch baking dish coated with cooking spray. Reduce oven temperature to 350°, and bake, uncovered, for 1 hour or until browned. Serve warm.

Tip: Look for packages of corn muffin mix (such as Martha White) that are prepared with only milk or water.