Sausage Corn Bread Dressing Recipe

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1/4 cup unsweetened applesauce
• 2 egg whites
• DRESSING:
• 1 pound turkey Italian sausage links, casings removed
• 4 celery ribs, chopped
• 1 medium onion, chopped
• 1 medium sweet red pepper, chopped
• 2 medium tart apples, chopped
• 1 cup chopped roasted chestnuts
• 3 tablespoons minced fresh parsley
• 2 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1 cup reduced-sodium chicken broth
• 1 egg white

Directions

• For corn bread, combine the first five ingredients in a large bowl. Combine the buttermilk, applesauce and egg whites; stir into dry ingredients just until moistened.
• Pour into an 8-in. square baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
• In a large nonstick skillet, cook the sausage, celery, onion and red pepper over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Crumble corn bread over mixture. Add apples, chestnuts, parsley, garlic, thyme and pepper. Stir in broth and egg white.
• Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 325° for 40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Yield: 16 servings.
  
  Editor's Note: Dressing can be prepared as directed and used to stuff a 10- to 12-pound turkey.

Sausage Corn Bread Dressing published in Taste of Home October/November 2005, p61