Cornbread Dressing with Sausage and Prunes
Makes 14 servings (about 1/2 cup each)
This scrumptious dish is fancy enough for a special occasion but so delicious that it's bound to become a mainstay on your dinner table. And unlike most dressings, it's as rich in health benefits as it is in flavor.
5 cups toasted cornbread cubes
8 ounces (about 2 links) lean turkey Italian sausage
1 Tbsp. olive oil
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped carrot
1 tsp. chopped garlic
1 cup coarsely chopped prunes
1 tsp. dried thyme
1 tsp. dried sage
1/2 tsp. dried marjoram
2 cups fat-free, low-sodium chicken broth
3 Tbsp. chopped fresh parsley
1 tsp. salt
1/2 tsp. ground pepper
2 large eggs, lightly beaten
1. Preheat the oven to 325 degrees.
2. Place the toasted bread cubes in a large bowl and set aside.
3. In a small nonstick skillet, cook the sausage over medium-high heat until brown and cooked through. Drain well, crumble and set aside.
4. In a large nonstick skillet, heat the oil over medium heat. Stir in the onions, celery and carrot, and cook for 5 minutes, stirring frequently. Add the garlic and cook for 1 minute longer, but don't allow the garlic to brown.
5. Stir in the sausage, prunes, thyme, sage, marjoram and 1/2 cup of the broth and bring to a boil. Reduce the heat and simmer for 3 minutes. Remove from the heat. Pour the vegetable mixture over the cornbread.
6. Add the parsley and stir well. Season with the salt and pepper (the stuffing may be prepared to this stage a day ahead and refrigerated, covered, in the mixing bowl.)
7. Transfer the stuffing to the prepared baking dish. Combine the eggs and the remaining 1 1/2 cups broth and pour over the cornbread mixture, tossing well.
8. Cover the baking dish with foil. Bake the stuffing for 25 minutes. Remove the foil. Turn the oven up to 375 degrees and bake the stuffing for about 10 minutes longer, or until the top begins to brown.
Fat 4g (1g saturated)
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With permission from "The Biggest Loser Simple Swaps" by Cheryl Forberg RD and Melissa Roberson (Rodale)