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:
covered percent of daily need
