Corn Bread Sausage Stuffing

We won’t kid you: This version of a great-tasting classic is no quicker to make than the original. But for wonderful comfort food that’s low in fat to boot, it’s worth the extra time. To cut your kitchen time on the holiday, make the corn bread a day or two ahead. We reduced calories, fat, cholesterol by:

  • replacing whole eggs with fat-free egg substitute
  • replacing regular chicken broth with reduced-fat
  • replacing the pork sausage with turkey sausage
  • replacing the butter with 1 tablespoon light margarine
  • eliminating the whole milk
Fat (g.)33.47.8
% Calories from Fat61%26%
Cholesterol (mg.)12038
  • 1 recipe Quick Corn Bread
  • 3/4 pound turkey sausage, casings removed
  • 1 tablespoon light margarine
  • 2 cups chopped onions
  • 1 1/2 cups chopped celery
  • 2 teaspoons dried sage
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried rosemary, crumbled
  • 1/2 cup nonalcoholic white wine
  • 1/2 cup sliced scallions
  • 1/4 cup fat-free egg substitute
  • 1 cup reduced-fat chicken broth

Crumble corn bread into a large, shallow pan. Bake at 375 degrees, stirring often, until golden brown, 15 to 20 minutes. Break up sausage and cook over medium-high heat in a nonstick skillet until browned and cooked through, 5 to 7 minutes. Transfer to a bowl. Add margarine to skillet and heat until melted. Add onions and celery. Cook, stirring often, until vegetables are tender, 4 to 5 minutes. Add sage, marjoram and rosemary. Cook, stirring constantly, for 2 minutes. Add vegetable mixture to sausage. Mix in corn bread, wine, scallions and egg substitute. Coat a 3-quart casserole with nonstick spray. Spoon stuffing into casserole and drizzle with broth. Cover and bake at 325 degrees for 30 minutes. Uncover; bake until golden, 20 to 30 minutes.

Makes 8 servings.

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