SAUSAGE AND CORNBREAD STUFFING

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Sausage and Cornbread Stuffing image

The healthier cooking choices for this stuffing dish start with a quick cornbread recipe made with wheat germ and egg white. The stuffing features a healthy serving of vegetables, and flavorful turkey sausage.

Provided by Food Network Kitchen

Categories     side-dish

Time 3h20m

Yield 6 servings

Number Of Ingredients 18

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, sliced
6 ounces (about 2 links) Italian turkey sausage, removed from casing
3 celery stalks, thinly sliced on diagonal
1 bulb fennel, cored, quartered and sliced crosswise, plus 1/4 cup chopped fronds
1 medium Bosc pear, cored and chopped
1/4 cup chopped fresh herbs, such as rosemary, sage and thyme
1/4 cup chopped fresh herbs, such as rosemary, sage and thyme
1/4 cup chopped walnuts
1 recipe Quick and Healthy Cornbread, cooled and coarsely crumbled, recipe follows
Kosher salt and freshly ground black pepper
1 to 1 1/2 cups reduced-sodium chicken broth
1 large egg white
1/2 cup water
1/4 cup buttermilk
1 (8.5 ounce) box corn muffin mix
1/4 cup toasted wheat germ

Steps:

  • Preheat the oven to 350 degrees F. Lightly mist an 8-inch square baking dish with cooking spray.
  • Heat the oil in a large nonstick skillet over medium heat; add the onion, garlic and sausage. Cook, breaking up the sausage with a spoon, until the onion is tender, about 10 minutes. Add the celery and fennel; cook, stirring occasionally, until vegetables are tender, 10 to 12 minutes. Transfer the mixture to a large bowl.
  • Toss the vegetable mixture with the pear, herbs, reserved fennel fronds, walnuts and cornbread; season with salt and pepper. Gently toss the stuffing mixture with 1/2 cup broth to moisten (adding more to moisten if needed); transfer to the prepared baking dish. Lightly mist a piece of foil large enough to cover the dish. Pour 1/2 cup broth over the stuffing and cover with the foil.
  • Bake for 30 minutes. Uncover the stuffing and bake until golden around edges, about 30 minutes more.
  • Preheat the oven to 350 degrees F.
  • Lightly mist an 8 by 8-inch baking pan with cooking spray. In a medium bowl, stir together the egg white, water and buttermilk; stir in the muffin mix and wheat germ until incorporated. Pour into the prepared pan and bake until a toothpick inserted in the center tests clean, 25 to 30 minutes.

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