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Ingredients
- 1 x recipe Quick Corn Bread (see recipe)
- 3/4 lb turkey sausage casings removed
- 1 Tbsp. light margarine
- 2 c. minced onions
- 1 1/2 c. minced celery
- 2 tsp dry sage
- 1 tsp dry marjoram
- 1 tsp dry rosemary crumbled
- 1/2 c. nonalcoholic white wine
- 1/2 c. sliced scallions
- 1/4 c. fat-free egg substitute
- 1 c. reduced-fat chicken broth
Directions
- Crumble corn bread into a large, shallow pan. Bake at 375 degrees, stirring often, till golden, 15 to 20 min. Break up sausage and cook over medium-high heat in a nonstick skillet till browned and cooked through, 5 to 7 min. Transfer to a bowl.
- Add in margarine to skillet and heat till melted. Add in onions and celery. Cook, stirring often, till vegetables are tender, 4 to 5 min. Add in sage, marjoram and rosemary. Cook, stirring constantly, for 2 min. Add in vegetable mix to sausage. Fold in corn bread, wine, scallions and egg substitute.
- Coat a 3-qt casserole with nonstick spray. Spoon stuffing into casserole and drizzle with broth. Cover and bake at 325 degrees for 30 min. Uncover; bake till golden brown, 20 to 30 min.
- This recipe yields 8 servings.
- Comments: We will not kid you; this version of a great-tasting classic is no quicker to make than the original. But for wonderful comfort food which's low in fat to boot, it's worth the extra time. To cut your kitchen time on the holiday, make the corn bread a day or possibly two ahead.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 8 servings | |
| Calories 167 | |
| Calories from Fat 47 | 28% |
| Total Fat 5.5g | 7% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.26g | |
| Cholesterol 1mg | 0% |
| Sodium 428mg | 18% |
| Potassium 201mg | 6% |
| Total Carbs 25.67g | 7% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.03g | 1% |
| Protein 4.01g | 6% |
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