Sausage-Corn Bread Dressing

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 143
  • Calories from fat: 0.0%
  • Fat: 5.3g
  • Saturated fat: 3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 9.6g
  • Carbohydrate: 13.8g
  • Fiber: 1.2g
  • Cholesterol: 24mg
  • Iron: 0.0mg
  • Sodium: 501mg
  • Calcium: 0.0mg


  • 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


  1. Preheat oven to 400°.
  2. Prepare muffin mix according to package directions for corn bread, using fat-free milk. Let cool; crumble and set aside.
  3. 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.
  4. 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.
  5. Tip: Look for packages of corn muffin mix (such as Martha White) that are prepared with only milk or water.
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