Sausage-Corn Bread Dressing
Yield: 12 servings (serving size: 3/4 cup)
More From Oxmoor House
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
- 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.
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