Corn And Sausage Stuffing

Total Time: 57 mins Preparation Time: 55 mins Cook Time: 2 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.