Sage and Sausage Cornbread Stuffing – 6 Points

If you want to add more Southern recipes to your recipe box, Sage and Sausage Cornbread Stuffing – 6 Points might be a recipe you should try. This side dish has 321 calories, 11g of protein, and 11g of fat per serving. For $1.24 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 12. It can be enjoyed any time, but it is especially good for Thanksgiving. This recipe from Laa Loosh requires celery, chicken bouillon cube, pepper, and fresh parsley. 158 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. Overall, this recipe earns a solid spoonacular score of 61%. Similar recipes include Sausage, Sage & Cornbread Stuffing, Sage and Cornbread Stuffing, and Buttermilk Cornbread and Sage Stuffing.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 45 minutes

 

Ingredients:

2 cups finely chopped celery

1 large chicken bouillon cube

1 3/4 lbs prepared cornbread, cut into small cubes

1/4 cup chopped fresh parsley

2 tbsp chopped fresh sage

2 Granny Smith apples, unpeeled, cored and large-diced

1 lb sweet Italian lean turkey sausage, casings removed

1 tbsp light butter

1 cup mushrooms, chopped

2 cups finely chopped onion

1/4 tsp pepper

1/2 tsp salt

1 1/2 cups water

Equipment:

wooden spoon

baking pan

oven

bowl

sauce pan

aluminum foil

frying pan

Cooking instruction summary:

InstructionsPreheat 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 in 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.

 

Step by step:


1. 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.

2. Add apple, mushroom, onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes.

3. Transfer the mixture to a large bowl. Season with salt and pepper.

4. Add cornbread, parsley and sage.Bring water to a simmer in a small saucepan and add in the butter and bouillon.

5. Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces).

6. 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.

7. Bake the stuffing until thoroughly heated, about 25 minutes.

8. Serve warm.


Nutrition Information:

Quickview
321k Calories
10g Protein
10g Total Fat
46g Carbs
10% Health Score
Limit These
Calories
321k
16%

Fat
10g
16%

  Saturated Fat
4g
26%

Carbohydrates
46g
16%

  Sugar
17g
19%

Cholesterol
59mg
20%

Sodium
941mg
41%

Get Enough Of These
Protein
10g
22%

Copper
3mg
159%

Phosphorus
352mg
35%

Iron
5mg
29%

Vitamin K
26µg
25%

Selenium
15µg
22%

Vitamin C
17mg
21%

Manganese
0.35mg
17%

Vitamin B3
3mg
16%

Fiber
3g
15%

Vitamin B2
0.24mg
14%

Folate
55µg
14%

Vitamin B6
0.27mg
14%

Vitamin B1
0.19mg
12%

Calcium
122mg
12%

Zinc
1mg
9%

Potassium
323mg
9%

Vitamin B5
0.91mg
9%

Vitamin A
385IU
8%

Magnesium
30mg
8%

Vitamin B12
0.32µg
5%

Vitamin E
0.49mg
3%

covered percent of daily need
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