Classic Cornbread Sausage Stuffing
Your own cornbread recipe or easy cornbread mix or can be used to prepare this traditional family favorite holiday dish.
8 cups coarsely crumbled baked cornbread, cooled*
1 Tbsp. vegetable oil
12 oz. reduced-fat pork sausage or thinly sliced smoked turkey sausage
1 1/2 cups chopped celery
1 cup chopped onion
4 tsp. dried sage
1/2 tsp. black pepper
1 large egg, beaten
Preheat oven to 400°F. Coat an 11x7-inch baking dish with non-stick cooking spray; set aside. Place cooled, crumbled cornbread in a large mixing bowl; set aside.
Heat oil in a large non-stick skillet over medium-high heat. Cook sausage until browned, stirring frequently. Spoon sausage into bowl with cornbread, reserving drippings in skillet.
Add celery, onion and sage to sausage drippings in skillet. Stir in 1/2 cup broth; bring to a boil over medium-high heat. Reduce heat to medium-low, cover and cook 10 to 12 minutes or until celery is tender. Stir in black pepper then gently stir celery mixture into sausage and cornbread in bowl.
In a small bowl, combine egg and remaining 2 cups broth; gently fold into cornbread mixture until just cornbread is moistened. (For moister stuffing, add 1/2 to 1 cup additional broth.) Spoon into prepared baking dish; bake, uncovered, 25 minutes or until golden brown
*NOTE: Cornbread prepared from mix (Two 8.5 oz. pkg. corn muffin mix) may be used in place of 8 cups cornbread made from your own recipe. Prepare cornbread as package directs, except for extra flavor, use 2/3 cup broth instead of the milk.
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