• 10servings
  • 50minutes
  • 237calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 pound(s) sweet Italian turkey sausage , (about 4 links), casings removed

  2. 2 cup(s) finely chopped onion

  3. 1 1/2 cup(s) finely chopped celery

  4. 1/4 teaspoon(s) salt

  5. Freshly ground pepper , to taste

  6. 2 pound(s) prepared cornbread , cut into 3/4-inch cubes (about 12 cups)

  7. 1/4 cup(s) chopped fresh parsley

  8. 1 tablespoon(s) chopped fresh sage

  9. 2 1/4 cup(s) reduced-sodium chicken broth

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325°F. Coat a 9-by-13-inch baking dish with cooking spray.

  2. 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 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.

  3. Bring broth to a simmer in a small saucepan. 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.

  4. Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.


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