Sausage-Corn Bread Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
2 (7.5-ounce) packages corn muffin mix |
1 cup fat-free milk |
cooking spray |
1 pound turkey breakfast sausage |
2 cups chopped onion (about 2 medium) |
1 3/4 cups chopped celery (about 5 stalks) |
3 cups white bread cubes, toasted |
2 teaspoons rubbed sage |
1 teaspoon pepper |
4 cups fat-free, less-sodium chicken broth |
1/2 cup egg substitute |
Directions:
1. Preheat oven to 400°.
2. Prepare muffin mix according to package directions for corn bread, using fat-free milk. Let cool; crumble and set aside.
3. Coat a large nonstick skillet with cooking spray. Place over medium heat until hot. Add sausage, onion, and celery; cook until sausage is browned and vegetables are tender, stirring until sausage crumbles. Drain and pat dry with paper towels.
4. Combine corn bread, bread cubes, sage, and pepper in a large bowl; stir in sausage mixture. Add chicken broth and egg substitute, stirring well. Spoon mixture into a 13- x 9-inch baking dish coated with cooking spray. Reduce oven temperature to 350°, and bake, uncovered, for 1 hour or until browned. Serve warm.
5. Tip: Look for packages of corn muffin mix (such as Martha White) that are prepared with only milk or water.
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