Christmas will be here before you know it, so it’s time to start thinking about that fabulous holiday dinner!

Instead of the stuffing I make for Thanksgiving, I like to shake things up and serve this Sage and Sausage Cornbread stuffing recipe instead. Inspired by Ina Garten’s Cornbread Stuffing, the unique flavor combination is amazing and it’s made with delicious ingredients that are quite satisfying.

It goes great as a side dish with a roast turkey, chicken, or Christmas ham. Put this decadent Christmas Cornbread Stuffing recipe on your dinner table this year and your family and friends will enjoy an amazing meal without even knowing that it’s a healthier version.

sage and sausage cornbread stuffing

SAGE AND SAUSAGE CORNBREAD STUFFING RECIPE

Wendy Zitzman
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Looking for a tasty Christmas Stuffing Recipe that the family will love, but will still keep you on track to meeting your goals? Well this healthier version of the Barefoot Contessa’s Sage and Sausage Cornbread Stuffing Recipe is not only delicious, it’s low in Points too.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings8 servings
Calories263

Ingredients
 

  • 1 ½ lbs dry cornbread stuffing mix
  • 1 lb sweet Italian lean turkey sausage - (casings removed)
  • 1 ½ cups water
  • 1 large chicken bouillon cube
  • 1 tbsp light butter
  • 2 cups finely chopped onion
  • 1 cup mushrooms - (chopped)
  • 2 Granny Smith apples - (unpeeled, cored and diced)
  • 2 cups finely chopped celery
  • ¼ cup chopped fresh parsley
  • 2 tbsp chopped fresh sage
  • ½ tsp salt
  • ¼ tsp pepper

Instructions
 

  • Preheat oven to 325°F. Coat a 9-by-13-inch baking pan with cooking spray.
  • Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes.
  • Add apple, mushroom, onion, and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes.
  • Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley, and sage.
  • Bring water to a simmer in a small saucepan and add the butter and bouillon.
  • Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.
  • Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.

Notes

Entire recipe makes 8 servings
Serving size is 1 cup
 

Nutrition

Nutrition Facts
SAGE AND SAUSAGE CORNBREAD STUFFING RECIPE
Amount per Serving
Calories
263
% Daily Value*
Fat
 
5.5
g
8
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
15
mg
5
%
Sodium
 
933
mg
41
%
Potassium
 
301
mg
9
%
Carbohydrates
 
45.1
g
15
%
Fiber
 
8.8
g
37
%
Sugar
 
9.7
g
11
%
Protein
 
8.9
g
18
%
Calcium
 
50
mg
5
%
Iron
 
2.5
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!

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As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness. Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.

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