1lbsweet Italian lean turkey sausage - (casings removed)
1 ½cupswater
1large chicken bouillon cube
1tbsplight butter
2cupsfinely chopped onion
1cupmushrooms - (chopped)
2Granny Smith apples - (unpeeled, cored and diced)
2cupsfinely chopped celery
¼cupchopped fresh parsley
2tbspchopped fresh sage
½tspsalt
¼tsppepper
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 servingsServing 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.