Prep 55 mins
Cook 2 mins
Recipe Source: WW Magazine Nov/Dec 2009 (3 Points per Serving)
Make and share this Corn and Sausage Stuffing recipe from Food.com.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake 40 minutes. Uncover and bake until the top is golden and the stuffing is heated through, about 15 minutes.