Cornbread Stuffing with Sage:
- 2 ½ teaspoons canola oil
- 1 lb. onions, diced
- 4 (1-oz) turkey breakfast sausage links, casing removed and crumbled
- 1 ½ cup frozen corn kernels
- 4 celery stalks, diced
- 2 large Granny Smith apples, peeled and diced
- 3 tablespoons fresh sage leaves, chopped
- 5 cups dry herb-seasoned cornbread stuffing mix
- 2 cups low-sodium chicken broth
1) Preheat oven to 350 degrees F. Spray a large rimmed baking sheet with nonstick spray. Heat oil in a large nonstick skillet over medium heat. Add onions and cook, stirring occasionally, until tender, 8 minutes. Add sausage and brown, breaking it apart with wooden spoon, 4 minutes. Add corn and celery. Cook, stirring occasionally, until celery is crisp-tender, 4 minutes. Stir in apples and sage. Cover and cook until apple is crisp-tender, 4 minutes, stirring once halfway through cooking time.
2) Transfer apple mixture to large bowl. Add stuffing mix and broth; toss gently until evenly moistened.
3) Spread stuffing on baking sheet and cover with foil. (If making ahead, cool completely. Chill up to 3 days. Return to room temperature.) Bake 20 minutes. Uncover and bake until top is golden and crisp, 15 minutes. Transfer stuffing to serving bowl.
Per serving (2/3 cup): 228 calories, 4 g total fat, 1 g saturated fat, 0 g trans fat, 7 mg cholesterol, 528 mg sodium, 46 g total carb, 9 g sugar, 4 g fiber, 7 g protein, 50 mg, calcium.
POINTSPLUS VALUE: 6
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