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Turkey Sausage and Cornbread Stuffing

Ingredients

Units Scale
  • For Cornbread:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 cup buttermilk
  • 1/4 cup canola oil
  • 2 large eggs
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

For Stuffing:

  • 1/4 cup butter
  • 2 cups celery, chopped
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 pound Italian turkey sausage, casing removed
  • 5 cups unseasoned croutons or stuffing
  • 1 apple peeled and chopped
  • 1 tablespoon fresh parsley, chopped
  • 32 ounce low sodium chicken broth
  • Salt and pepper to taste

Instructions

  1. For cornbread:
  2. Preheat oven to 375 degrees Fahrenheit. Spray an 8 inch baking pan with cooking spray and set aside.
  3. Stir together cornmeal, flour, buttermilk, canola oil, eggs, sugar, baking powder and salt. Pour into prepared baking pan.
  4. Bake for 25-30 minutes. Set aside to cool.
  5. For Stuffing:
  6. Preheat oven to 350 degrees Fahrenheit. Spray a 9×13 inch casserole pan with cooking spray and set aside.
  7. Melt butter in a large skillet over medium heat. Add in celery and onion and cook until tender. Stir in garlic and cook for about a minute more.
  8. Add in sausage and cook thoroughly.
  9. Cube cornbread and add to a large bowl. Add in unseasoned croutons, sausage mixture, apple and parsley.
  10. Pour in chicken broth and gently stir until absorbed.
  11. Season with salt and pepper to taste.
  12. Transfer mixture to prepared casserole dish and bake until cooked through, about 35-40 minutes.