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Ingredients
*serves 16
8 cups toasted Buttermilk Cornbread cubes*
12 ounces lean turkey Italian sausage (about 3 links)
1 tablespoon olive oil
2 cups chopped onion
1/2 cup chopped celery
1 tablespoon chopped garlic
3˝ cups fat-free, low-sodium chicken broth, divided
1˝ cups coarsely chopped dried figs
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
3 tablespoons chopped fresh parsley
2 eggs, lightly beaten
1/4 teaspoon salt
Freshly ground black pepper
*Buttermilk Cornbread
Makes one 8-inch square pan for about 8 cups cubed cornbread.
Cooking spray
1 cup yellow whole grain cornmeal
3/4 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup low-fat buttermilk
2 tablespoons olive oil
2 eggs
2 tablespoons dark honey or agave nectar
Instructions
8 cups toasted Buttermilk Cornbread cubes*
12 ounces lean turkey Italian sausage (about 3 links)
1 tablespoon olive oil
2 cups chopped onion
1/2 cup chopped celery
1 tablespoon chopped garlic
3˝ cups fat-free, low-sodium chicken broth, divided
1˝ cups coarsely chopped dried figs
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
3 tablespoons chopped fresh parsley
2 eggs, lightly beaten
1/4 teaspoon salt
Freshly ground black pepper
*Buttermilk Cornbread
Makes one 8-inch square pan for about 8 cups cubed cornbread.
Cooking spray
1 cup yellow whole grain cornmeal
3/4 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup low-fat buttermilk
2 tablespoons olive oil
2 eggs
2 tablespoons dark honey or agave nectar
1. Preheat oven to 325°F. Place toasted cornbread cubes in a large bowl, and set aside.
Sauté sausage in small nonstick pan over medium-high heat until brown and thoroughly cooked. Drain well; crumble; set aside.
2. Heat oil in a large nonstick skillet over medium heat. Stir in onion and celery; cook 5 minutes, stirring frequently. Add garlic. Sauté 1 minute longer. Stir in 1/2 cup broth, sausage, figs and dried herbs. Simmer 3 minutes. Add salt and pepper. Remove from heat. Pour vegetable mixture over cornbread. Add parsley and stir well. (Dressing may be prepared a day ahead to this point and refrigerated, covered, in mixing bowl.)
3. Transfer stuffing to a shallow 2-quart baking dish. Combine eggs and remaining broth; pour over cornbread mixture, tossing well. Cover baking dish with foil. Bake 25 minutes. Remove foil; increase oven temperature to 375°F and bake until top begins to brown, about 10 minutes longer.
For Buttermilk Cornbread:
1. Preheat oven to 400°F. Coat an 8-inch square baking pan with cooking spray.
2. Combine cornmeal, flour, baking powder, salt and baking soda in a mixing bowl. Combine buttermilk, olive oil, eggs and honey whisk well. Add to flour mixture and stir just until smooth. Pour into prepared baking pan. Bake 18 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
To toast bread cubes for the dressing:
Preheat oven to 400°F. Cut cornbread into 1/2-inch cubes. Place cubes on baking sheets; bake 5 to 7 minutes, until lightly browned.
From Spry Kitchen, Nov. 2008, "Happy (Healthy!) Thanksgiving"
Nutritional Information
Sauté sausage in small nonstick pan over medium-high heat until brown and thoroughly cooked. Drain well; crumble; set aside.
2. Heat oil in a large nonstick skillet over medium heat. Stir in onion and celery; cook 5 minutes, stirring frequently. Add garlic. Sauté 1 minute longer. Stir in 1/2 cup broth, sausage, figs and dried herbs. Simmer 3 minutes. Add salt and pepper. Remove from heat. Pour vegetable mixture over cornbread. Add parsley and stir well. (Dressing may be prepared a day ahead to this point and refrigerated, covered, in mixing bowl.)
3. Transfer stuffing to a shallow 2-quart baking dish. Combine eggs and remaining broth; pour over cornbread mixture, tossing well. Cover baking dish with foil. Bake 25 minutes. Remove foil; increase oven temperature to 375°F and bake until top begins to brown, about 10 minutes longer.
For Buttermilk Cornbread:
1. Preheat oven to 400°F. Coat an 8-inch square baking pan with cooking spray.
2. Combine cornmeal, flour, baking powder, salt and baking soda in a mixing bowl. Combine buttermilk, olive oil, eggs and honey whisk well. Add to flour mixture and stir just until smooth. Pour into prepared baking pan. Bake 18 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
To toast bread cubes for the dressing:
Preheat oven to 400°F. Cut cornbread into 1/2-inch cubes. Place cubes on baking sheets; bake 5 to 7 minutes, until lightly browned.
From Spry Kitchen, Nov. 2008, "Happy (Healthy!) Thanksgiving"
Per (1/2-cup) serving: 180 calories, 8g fat, 7g prot., 22g carbs., 3g fiber, 590mg sodium.
Recipe by Cheryl Forberg; from Spry Kitchen, Nov. 2008, "Happy (Healthy!) Thanksgiving!"
Recipe by Cheryl Forberg; from Spry Kitchen, Nov. 2008, "Happy (Healthy!) Thanksgiving!"
