Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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!

Laura Martin
Recipe by Cooking Light November 2006

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Credit: Becky Luigart-Stayner

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

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Directions

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  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

212 calories; calories from fat 31%; fat 7.2g; saturated fat 1.3g; mono fat 3.5g; poly fat 1.7g; protein 9.2g; carbohydrates 26.9g; fiber 1.7g; cholesterol 79mg; iron 1.8mg; sodium 458mg; calcium 83mg.
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