Corn and Sausage Stuffing |
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Prep Time: 55 Minutes Cook Time: 2 Minutes |
Ready In: 57 Minutes Servings: 12 |
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Recipe Source: WW Magazine Nov/Dec 2009 (3 Points per Serving) Ingredients:
1 1/4 cups yellow cornmeal |
1 cup all-purpose flour |
1 1/2 tablespoons sugar |
1 tablespoon baking powder |
1 1/2 teaspoons salt |
3/4 cup nonfat milk |
6 tablespoons fat free egg substitute |
2 tablespoons light butter, melted |
1 (10 ounce) package frozen corn, thawed |
1 (3 ounce) hot italian turkey sausage links or 1 (3 ounce) sweet italian turkey sausage links, casing removed & meat crumbled |
2 onions, chopped |
2 celery ribs, chopped |
1 large red bell pepper, chopped |
3 garlic cloves, minced |
2 cups low sodium chicken broth |
1/3 cup fresh flat-leaf parsley, chopped |
2 tablespoons fresh thyme or 2 teaspoons dried thyme |
1/2 teaspoon black pepper |
Directions:
1. Preheat the oven to 400 degrees F. Spray a 9 x 13-inch baking dish with nonstick spray. Mix the cornmeal, flour, sugar, baking powder, and 1 teaspoon of the salt in a large bowl. Make a well in the center; pour in the milk, egg substitute, melted butter, and corn. Stir just until the milk mixture and the cornmeal mixture are blended.
2. Spread the batter in the baking dish. Bake until a toothpick inserted into the center comes out clean, 20-22 minutes. Let cool in the pan on a rack 10 minutes. Cut into 8 squares and let cool on the rack.
3. Reduce the oven temperature to 375 degrees F. Spray a 9 x 13-inch baking dish with nonstick spray. Coarsely crumble the corn bread and spread it on a large rimmed baking sheet. Bake until lightly toasted and dry, about 35 minutes, stirring once halfway through the bakig time. Let cool completely.
4. Meanwhile, spray a large Dutch oven with nonstick spray and set over medium heat. Add the sausage and brown, breaking it apart with a wooden spoon, about 4 minutes. Stir in the onions, celery, and bell pepper. Cover and cook, stirring occasionally, until the vegetables are softened, 9-10 minutes. Add the garlic and cook uncovered, stirring frequently, until fragrant, about 3 minutes.
5. Remove the Dutch oven from the heat; stir in the corn bread, the remaining 1/2 teaspoon salt, broth, parsley, thyme, and black pepper. Spoon the stuffing into the baking dish. Cover the dish with foil. If making ahead, let cool completely and refrigerate up to 2 days. Then let stand at room temperature 1 hour before baking.
6. Bake 40 minutes. Uncover and bake until the top is golden and the stuffing is heated through, about 15 minutes.
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