\n<\/p>\n
<\/p>\nThis made-from-scratch, savory cornbread sausage stuffing recipe is filled with sage, thyme, and Italian chicken sausage.<\/p>\n<\/noscript>Cornbread Sausage Stuffing<\/h2>\nI didn\u2019t grow up eating cornbread stuffing. My mom always made this stuffing with French bread, and I\u2019ve been making this sausage stuffing year after year. But I wanted to test a cornbread stuffing and think it turned out great as a gluten-free alternative. For more healthy stuffing recipes, try my Chicken Sausage-Brown Rice Stuffing and Stuffing Muffins. And I have more Thanksgiving recipe ideas here if you need them!<\/p>\n<\/p>\n<\/noscript><\/p>\nI tested this stuffing recipe several times. On my first attempt, I bought already- made cornbread, but it had too much butter and sugar, so I didn\u2019t care for it. So, I knew I would have to make the cornbread from scratch. I added a little honey to the cornbread because it balanced the sausage, but it\u2019s not sweet.<\/p>\nDo you put eggs in sausage stuffing?<\/h2>\nYes, you\u2019ll need eggs for homemade stuffing. They help bind everything together and make the texture fluffy.<\/p>\nCornbread Stuffing Ingredients<\/h2>\n\nCornbread:<\/strong> Course yellow cornmeal, all-purpose or gluten-free flour, baking powder, salt, fat-free or dairy-free milk, honey, oil, eggs<\/li>\nSausage:<\/strong> I used sweet Italian chicken sausage, but turkey would also work.<\/li>\nOnions:<\/strong> You\u2019ll need three cups, which is about two onions.<\/li>\nCelery:<\/strong> Chop six to seven celery ribs for three cups.<\/li>\nFresh Herbs:<\/strong> Parsley, thyme, sage<\/li>\nSalt and Pepper<\/strong> for seasoning<\/li>\nBroth:<\/strong> Choose reduced-sodium chicken broth.<\/li>\nEggs<\/strong> for binding and texture<\/li>\n<\/ul>\nShould I dry cornbread for stuffing?<\/h2>\nYou want the cornbread to be dried out before adding it to the stuffing, so it won\u2019t be mushy. If you make the cornbread ahead, leave it out overnight. In my recipe, I included a step to bake the cubed bread as a shortcut to getting stale bread.<\/p>\nHow to Make Cornbread Stuffing with Sausage<\/h2>\n\nMake the Cornbread:<\/strong> Whisk the cornmeal, flour, baking powder, and salt. Make a well in the center, and add milk, eggs, honey, and oil. Stir until the mixture comes together, and only a few lumps remain. Pour the batter into a 9-inch round cake pan sprayed with oil, and bake at 400\u00b0F for 22 to 24 minutes. Once it cools, cut it into cubes.<\/li>\nDry Out the Cornbread:<\/strong> Put the cubed cornbread on a large sheet pan and bake at 300\u00b0F for 35 minutes until lightly toasted firm. Cool the bread and transfer it to a large bowl.<\/li>\nCook Sausage and Veggies:<\/strong> Brown the sausage in a large nonstick skillet over medium heat. Add the onion, celery, and parsley, and cook for about 12 minutes. Next, add the thyme, sage, salt, and pepper, and cook for five minutes.<\/li>\nCombine<\/strong> the onion mixture with the cornbread, drizzle the broth over the stuffing, and toss gently. Pour the stuffing into an oiled 9\u201d x 12\u201d baking dish, and bake at 350\u00b0F for 40 to 45 minutes.<\/li>\n<\/ul>\nHow to Make Ahead Cornbread Sausage Stuffing<\/h2>\nYou can make ahead cornbread stuffing so you have less to do on Thanksgiving Day. I recommend baking the cornbread a few days in advance, or you could even do it a couple of weeks early and freeze it cubed. You can also cook the sausage-veggie mixture a day or two early. When you\u2019re ready to cook the stuffing, combine the cornbread and sausage and follow the baking instructions.<\/p>\nHow to Freeze Stuffing<\/h2>\nLeftovers will last up to four days in the fridge or three months frozen in airtight containers or plastic bags. Thaw it overnight and microwave until warm.<\/p>\nVariations<\/h2>\n\nCornbread:<\/strong> If you want to make the cornbread from a box, you\u2019ll need nine cups of cubed bread for this stuffing.<\/li>\nHerbs:<\/strong> Swap rosemary for thyme.<\/li>\nSausage:<\/strong> Substitute turkey sausage for chicken.<\/li>\n<\/ul>\n<\/p>\n<\/noscript><\/noscript><\/noscript><\/noscript><\/noscript><\/p>\nMore Thanksgiving Sides You\u2019ll Love:<\/h2>\nYour comments are helpful! If you\u2019ve tried this healthy Cornbread Sausage Stuffing<\/strong>\u00a0or any other on Skinnytaste, don\u2019t forget to rate the recipe<\/strong> and leave me a comment<\/strong> below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!<\/p>\n\n\n\nCornbread Sausage Stuffing<\/h2>\n5<\/span><\/p>\n\n182<\/span> Cals<\/span><\/span>\n8.5<\/span> Protein<\/span><\/span>\n21<\/span> Carbs<\/span><\/span>\n7.5<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\nCook Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\nTotal Time: <\/span>2<\/span> hrs<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis made-from-scratch, savory cornbread sausage stuffing recipe is filled with sage, thyme, and Italian chicken sausage.<\/span><\/p>\n\n\nFor The Cornbread:<\/h4>\n\nolive oil spray<\/span><\/li>\n1<\/span> cup<\/span> course yellow cornmeal<\/span><\/li>\n1<\/span> cup<\/span> all-purpose flour<\/span>, or gluten-free flour mix such as Cup 4 cup<\/span><\/li>\n3 1\/2<\/span> teaspoons<\/span> baking powder<\/span><\/li>\n1<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n1<\/span> cup<\/span> fat-free milk<\/span>, or dairy-free milk<\/span><\/li>\n3<\/span> tablespoon<\/span> honey<\/span><\/li>\n3<\/span> tablespoons<\/span> neutral tasting oil such as canola<\/span>, or grapeseed<\/span><\/li>\n3<\/span> large<\/span> eggs<\/span><\/li>\n<\/ul>\n<\/div>\n\nFor the Corn Bread Stuffing<\/h4>\n\n1<\/span> tablespoon<\/span> neutral tasting oil such as canola<\/span>, or grapeseed<\/span><\/li>\n14<\/span> ounces<\/span> raw sweet chicken sausage<\/span>, removed from casing<\/span><\/li>\n2<\/span> large onions<\/span>, chopped, about 3 cups<\/span><\/li>\n3<\/span> cups<\/span> chopped celery<\/span>, from 6 to 7 ribs<\/span><\/li>\n3\/4<\/span> cup<\/span> chopped fresh parsley<\/span><\/li>\n2<\/span> tablespoons<\/span> chopped fresh thyme<\/span><\/li>\n1\/4<\/span> cup<\/span> chopped fresh sage<\/span><\/li>\n1 1\/2<\/span> teaspoons<\/span> kosher salt<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> Black pepper<\/span>, freshly ground<\/span><\/li>\n2 1\/2<\/span> cups<\/span> reduced-sodium chicken broth<\/span><\/li>\n2<\/span> large<\/span> eggs<\/span>, beaten<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nFor the cornbread:<\/h4>\n\n\nPreheat the oven to 400F. Spray a 9-inch round cake pan generously with oil.<\/p>\n<\/li>\n\nIn a medium mixing bowl, whisk together the cornmeal, flour, baking powder and 1 teaspoon kosher salt.<\/p>\n<\/li>\n\nMake a well in the center of your dry ingredients and add milk, eggs, honey and oil.<\/p>\n<\/li>\n\nStir just until the mixture comes together and there are only a few lumps remaining.<\/p>\n<\/li>\n\nPour the batter into the prepared pan and bake for 22-24 minutes until the top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean.<\/p>\n<\/li>\n\nOnce it cools, cube it and set aside. It\u2019s fine to leave it out overnight if making ahead. This makes 9 cups.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFor the stuffing:<\/h4>\n\n\nPreheat oven to 300\u00b0F. Spray\u00a0a 9 x 12 inch baking dish with oil.<\/span><\/p>\n<\/li>\n\nPlace cubed cornbread on a large sheet pan. Bake, gently stirring twice, until lightly toasted and firm, about 35 minutes. Cool completely; transfer to a large bowl. Increase oven to 350F.<\/p>\n<\/li>\n\nHeat oil in a large nonstick skillet over medium heat. Add sausage and cook, breaking it up until browned.<\/p>\n<\/li>\n\nAdd onion, celery and parsley; cook, stirring occasionally, until softened, about 12 minutes.<\/p>\n<\/li>\n\nAdd thyme, sage, salt and pepper; continue to cook for 5 minutes.<\/p>\n<\/li>\n\nAdd onion mixture to bowl with beaten eggs and cornbread. Drizzle broth over stuffing mixture; gently toss until evenly moistened.<\/span><\/p>\n<\/li>\n\nSpoon stuffing into prepared baking dish and bake 350F uncovered for 40 to 45 minutes.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nThe cornbread can be made up to 4 days ahead.<\/span>\nTo make this with store bought cornbread, you will need 9 cups diced. Most store bough cornbread recipe have more sugar and fat, so the nutritional info will differ.<\/span>\n\u00a0<\/span><\/div>\n<\/div>\n\nServing: <\/span>3<\/span>\/4 cup (generous)<\/span><\/span>, <\/span>Calories: <\/span>182<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>8.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>7.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>77<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>521<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>6<\/span>g<\/span><\/span><\/p>\n<\/div>\n
This made-from-scratch, savory cornbread sausage stuffing recipe is filled with sage, thyme, and Italian chicken sausage.<\/p>\n
I didn\u2019t grow up eating cornbread stuffing. My mom always made this stuffing with French bread, and I\u2019ve been making this sausage stuffing year after year. But I wanted to test a cornbread stuffing and think it turned out great as a gluten-free alternative. For more healthy stuffing recipes, try my Chicken Sausage-Brown Rice Stuffing and Stuffing Muffins. And I have more Thanksgiving recipe ideas here if you need them!<\/p>\n
<\/p>\n
<\/noscript><\/p>\nI tested this stuffing recipe several times. On my first attempt, I bought already- made cornbread, but it had too much butter and sugar, so I didn\u2019t care for it. So, I knew I would have to make the cornbread from scratch. I added a little honey to the cornbread because it balanced the sausage, but it\u2019s not sweet.<\/p>\nDo you put eggs in sausage stuffing?<\/h2>\nYes, you\u2019ll need eggs for homemade stuffing. They help bind everything together and make the texture fluffy.<\/p>\nCornbread Stuffing Ingredients<\/h2>\n\nCornbread:<\/strong> Course yellow cornmeal, all-purpose or gluten-free flour, baking powder, salt, fat-free or dairy-free milk, honey, oil, eggs<\/li>\nSausage:<\/strong> I used sweet Italian chicken sausage, but turkey would also work.<\/li>\nOnions:<\/strong> You\u2019ll need three cups, which is about two onions.<\/li>\nCelery:<\/strong> Chop six to seven celery ribs for three cups.<\/li>\nFresh Herbs:<\/strong> Parsley, thyme, sage<\/li>\nSalt and Pepper<\/strong> for seasoning<\/li>\nBroth:<\/strong> Choose reduced-sodium chicken broth.<\/li>\nEggs<\/strong> for binding and texture<\/li>\n<\/ul>\nShould I dry cornbread for stuffing?<\/h2>\nYou want the cornbread to be dried out before adding it to the stuffing, so it won\u2019t be mushy. If you make the cornbread ahead, leave it out overnight. In my recipe, I included a step to bake the cubed bread as a shortcut to getting stale bread.<\/p>\nHow to Make Cornbread Stuffing with Sausage<\/h2>\n\nMake the Cornbread:<\/strong> Whisk the cornmeal, flour, baking powder, and salt. Make a well in the center, and add milk, eggs, honey, and oil. Stir until the mixture comes together, and only a few lumps remain. Pour the batter into a 9-inch round cake pan sprayed with oil, and bake at 400\u00b0F for 22 to 24 minutes. Once it cools, cut it into cubes.<\/li>\nDry Out the Cornbread:<\/strong> Put the cubed cornbread on a large sheet pan and bake at 300\u00b0F for 35 minutes until lightly toasted firm. Cool the bread and transfer it to a large bowl.<\/li>\nCook Sausage and Veggies:<\/strong> Brown the sausage in a large nonstick skillet over medium heat. Add the onion, celery, and parsley, and cook for about 12 minutes. Next, add the thyme, sage, salt, and pepper, and cook for five minutes.<\/li>\nCombine<\/strong> the onion mixture with the cornbread, drizzle the broth over the stuffing, and toss gently. Pour the stuffing into an oiled 9\u201d x 12\u201d baking dish, and bake at 350\u00b0F for 40 to 45 minutes.<\/li>\n<\/ul>\nHow to Make Ahead Cornbread Sausage Stuffing<\/h2>\nYou can make ahead cornbread stuffing so you have less to do on Thanksgiving Day. I recommend baking the cornbread a few days in advance, or you could even do it a couple of weeks early and freeze it cubed. You can also cook the sausage-veggie mixture a day or two early. When you\u2019re ready to cook the stuffing, combine the cornbread and sausage and follow the baking instructions.<\/p>\nHow to Freeze Stuffing<\/h2>\nLeftovers will last up to four days in the fridge or three months frozen in airtight containers or plastic bags. Thaw it overnight and microwave until warm.<\/p>\nVariations<\/h2>\n\nCornbread:<\/strong> If you want to make the cornbread from a box, you\u2019ll need nine cups of cubed bread for this stuffing.<\/li>\nHerbs:<\/strong> Swap rosemary for thyme.<\/li>\nSausage:<\/strong> Substitute turkey sausage for chicken.<\/li>\n<\/ul>\n<\/p>\n<\/noscript><\/noscript><\/noscript><\/noscript><\/noscript><\/p>\nMore Thanksgiving Sides You\u2019ll Love:<\/h2>\nYour comments are helpful! If you\u2019ve tried this healthy Cornbread Sausage Stuffing<\/strong>\u00a0or any other on Skinnytaste, don\u2019t forget to rate the recipe<\/strong> and leave me a comment<\/strong> below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!<\/p>\n\n\n\nCornbread Sausage Stuffing<\/h2>\n5<\/span><\/p>\n\n182<\/span> Cals<\/span><\/span>\n8.5<\/span> Protein<\/span><\/span>\n21<\/span> Carbs<\/span><\/span>\n7.5<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\nCook Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\nTotal Time: <\/span>2<\/span> hrs<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis made-from-scratch, savory cornbread sausage stuffing recipe is filled with sage, thyme, and Italian chicken sausage.<\/span><\/p>\n\n\nFor The Cornbread:<\/h4>\n\nolive oil spray<\/span><\/li>\n1<\/span> cup<\/span> course yellow cornmeal<\/span><\/li>\n1<\/span> cup<\/span> all-purpose flour<\/span>, or gluten-free flour mix such as Cup 4 cup<\/span><\/li>\n3 1\/2<\/span> teaspoons<\/span> baking powder<\/span><\/li>\n1<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n1<\/span> cup<\/span> fat-free milk<\/span>, or dairy-free milk<\/span><\/li>\n3<\/span> tablespoon<\/span> honey<\/span><\/li>\n3<\/span> tablespoons<\/span> neutral tasting oil such as canola<\/span>, or grapeseed<\/span><\/li>\n3<\/span> large<\/span> eggs<\/span><\/li>\n<\/ul>\n<\/div>\n\nFor the Corn Bread Stuffing<\/h4>\n\n1<\/span> tablespoon<\/span> neutral tasting oil such as canola<\/span>, or grapeseed<\/span><\/li>\n14<\/span> ounces<\/span> raw sweet chicken sausage<\/span>, removed from casing<\/span><\/li>\n2<\/span> large onions<\/span>, chopped, about 3 cups<\/span><\/li>\n3<\/span> cups<\/span> chopped celery<\/span>, from 6 to 7 ribs<\/span><\/li>\n3\/4<\/span> cup<\/span> chopped fresh parsley<\/span><\/li>\n2<\/span> tablespoons<\/span> chopped fresh thyme<\/span><\/li>\n1\/4<\/span> cup<\/span> chopped fresh sage<\/span><\/li>\n1 1\/2<\/span> teaspoons<\/span> kosher salt<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> Black pepper<\/span>, freshly ground<\/span><\/li>\n2 1\/2<\/span> cups<\/span> reduced-sodium chicken broth<\/span><\/li>\n2<\/span> large<\/span> eggs<\/span>, beaten<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nFor the cornbread:<\/h4>\n\n\nPreheat the oven to 400F. Spray a 9-inch round cake pan generously with oil.<\/p>\n<\/li>\n\nIn a medium mixing bowl, whisk together the cornmeal, flour, baking powder and 1 teaspoon kosher salt.<\/p>\n<\/li>\n\nMake a well in the center of your dry ingredients and add milk, eggs, honey and oil.<\/p>\n<\/li>\n\nStir just until the mixture comes together and there are only a few lumps remaining.<\/p>\n<\/li>\n\nPour the batter into the prepared pan and bake for 22-24 minutes until the top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean.<\/p>\n<\/li>\n\nOnce it cools, cube it and set aside. It\u2019s fine to leave it out overnight if making ahead. This makes 9 cups.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFor the stuffing:<\/h4>\n\n\nPreheat oven to 300\u00b0F. Spray\u00a0a 9 x 12 inch baking dish with oil.<\/span><\/p>\n<\/li>\n\nPlace cubed cornbread on a large sheet pan. Bake, gently stirring twice, until lightly toasted and firm, about 35 minutes. Cool completely; transfer to a large bowl. Increase oven to 350F.<\/p>\n<\/li>\n\nHeat oil in a large nonstick skillet over medium heat. Add sausage and cook, breaking it up until browned.<\/p>\n<\/li>\n\nAdd onion, celery and parsley; cook, stirring occasionally, until softened, about 12 minutes.<\/p>\n<\/li>\n\nAdd thyme, sage, salt and pepper; continue to cook for 5 minutes.<\/p>\n<\/li>\n\nAdd onion mixture to bowl with beaten eggs and cornbread. Drizzle broth over stuffing mixture; gently toss until evenly moistened.<\/span><\/p>\n<\/li>\n\nSpoon stuffing into prepared baking dish and bake 350F uncovered for 40 to 45 minutes.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nThe cornbread can be made up to 4 days ahead.<\/span>\nTo make this with store bought cornbread, you will need 9 cups diced. Most store bough cornbread recipe have more sugar and fat, so the nutritional info will differ.<\/span>\n\u00a0<\/span><\/div>\n<\/div>\n\nServing: <\/span>3<\/span>\/4 cup (generous)<\/span><\/span>, <\/span>Calories: <\/span>182<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>8.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>7.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>77<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>521<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>6<\/span>g<\/span><\/span><\/p>\n<\/div>\n
I tested this stuffing recipe several times. On my first attempt, I bought already- made cornbread, but it had too much butter and sugar, so I didn\u2019t care for it. So, I knew I would have to make the cornbread from scratch. I added a little honey to the cornbread because it balanced the sausage, but it\u2019s not sweet.<\/p>\n
Yes, you\u2019ll need eggs for homemade stuffing. They help bind everything together and make the texture fluffy.<\/p>\n
You want the cornbread to be dried out before adding it to the stuffing, so it won\u2019t be mushy. If you make the cornbread ahead, leave it out overnight. In my recipe, I included a step to bake the cubed bread as a shortcut to getting stale bread.<\/p>\n
You can make ahead cornbread stuffing so you have less to do on Thanksgiving Day. I recommend baking the cornbread a few days in advance, or you could even do it a couple of weeks early and freeze it cubed. You can also cook the sausage-veggie mixture a day or two early. When you\u2019re ready to cook the stuffing, combine the cornbread and sausage and follow the baking instructions.<\/p>\n
Leftovers will last up to four days in the fridge or three months frozen in airtight containers or plastic bags. Thaw it overnight and microwave until warm.<\/p>\n
<\/noscript><\/noscript><\/noscript><\/noscript><\/noscript><\/p>\nMore Thanksgiving Sides You\u2019ll Love:<\/h2>\nYour comments are helpful! If you\u2019ve tried this healthy Cornbread Sausage Stuffing<\/strong>\u00a0or any other on Skinnytaste, don\u2019t forget to rate the recipe<\/strong> and leave me a comment<\/strong> below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!<\/p>\n\n\n\nCornbread Sausage Stuffing<\/h2>\n5<\/span><\/p>\n\n182<\/span> Cals<\/span><\/span>\n8.5<\/span> Protein<\/span><\/span>\n21<\/span> Carbs<\/span><\/span>\n7.5<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\nCook Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\nTotal Time: <\/span>2<\/span> hrs<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis made-from-scratch, savory cornbread sausage stuffing recipe is filled with sage, thyme, and Italian chicken sausage.<\/span><\/p>\n\n\nFor The Cornbread:<\/h4>\n\nolive oil spray<\/span><\/li>\n1<\/span> cup<\/span> course yellow cornmeal<\/span><\/li>\n1<\/span> cup<\/span> all-purpose flour<\/span>, or gluten-free flour mix such as Cup 4 cup<\/span><\/li>\n3 1\/2<\/span> teaspoons<\/span> baking powder<\/span><\/li>\n1<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n1<\/span> cup<\/span> fat-free milk<\/span>, or dairy-free milk<\/span><\/li>\n3<\/span> tablespoon<\/span> honey<\/span><\/li>\n3<\/span> tablespoons<\/span> neutral tasting oil such as canola<\/span>, or grapeseed<\/span><\/li>\n3<\/span> large<\/span> eggs<\/span><\/li>\n<\/ul>\n<\/div>\n\nFor the Corn Bread Stuffing<\/h4>\n\n1<\/span> tablespoon<\/span> neutral tasting oil such as canola<\/span>, or grapeseed<\/span><\/li>\n14<\/span> ounces<\/span> raw sweet chicken sausage<\/span>, removed from casing<\/span><\/li>\n2<\/span> large onions<\/span>, chopped, about 3 cups<\/span><\/li>\n3<\/span> cups<\/span> chopped celery<\/span>, from 6 to 7 ribs<\/span><\/li>\n3\/4<\/span> cup<\/span> chopped fresh parsley<\/span><\/li>\n2<\/span> tablespoons<\/span> chopped fresh thyme<\/span><\/li>\n1\/4<\/span> cup<\/span> chopped fresh sage<\/span><\/li>\n1 1\/2<\/span> teaspoons<\/span> kosher salt<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> Black pepper<\/span>, freshly ground<\/span><\/li>\n2 1\/2<\/span> cups<\/span> reduced-sodium chicken broth<\/span><\/li>\n2<\/span> large<\/span> eggs<\/span>, beaten<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nFor the cornbread:<\/h4>\n\n\nPreheat the oven to 400F. Spray a 9-inch round cake pan generously with oil.<\/p>\n<\/li>\n\nIn a medium mixing bowl, whisk together the cornmeal, flour, baking powder and 1 teaspoon kosher salt.<\/p>\n<\/li>\n\nMake a well in the center of your dry ingredients and add milk, eggs, honey and oil.<\/p>\n<\/li>\n\nStir just until the mixture comes together and there are only a few lumps remaining.<\/p>\n<\/li>\n\nPour the batter into the prepared pan and bake for 22-24 minutes until the top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean.<\/p>\n<\/li>\n\nOnce it cools, cube it and set aside. It\u2019s fine to leave it out overnight if making ahead. This makes 9 cups.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFor the stuffing:<\/h4>\n\n\nPreheat oven to 300\u00b0F. Spray\u00a0a 9 x 12 inch baking dish with oil.<\/span><\/p>\n<\/li>\n\nPlace cubed cornbread on a large sheet pan. Bake, gently stirring twice, until lightly toasted and firm, about 35 minutes. Cool completely; transfer to a large bowl. Increase oven to 350F.<\/p>\n<\/li>\n\nHeat oil in a large nonstick skillet over medium heat. Add sausage and cook, breaking it up until browned.<\/p>\n<\/li>\n\nAdd onion, celery and parsley; cook, stirring occasionally, until softened, about 12 minutes.<\/p>\n<\/li>\n\nAdd thyme, sage, salt and pepper; continue to cook for 5 minutes.<\/p>\n<\/li>\n\nAdd onion mixture to bowl with beaten eggs and cornbread. Drizzle broth over stuffing mixture; gently toss until evenly moistened.<\/span><\/p>\n<\/li>\n\nSpoon stuffing into prepared baking dish and bake 350F uncovered for 40 to 45 minutes.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nThe cornbread can be made up to 4 days ahead.<\/span>\nTo make this with store bought cornbread, you will need 9 cups diced. Most store bough cornbread recipe have more sugar and fat, so the nutritional info will differ.<\/span>\n\u00a0<\/span><\/div>\n<\/div>\n\nServing: <\/span>3<\/span>\/4 cup (generous)<\/span><\/span>, <\/span>Calories: <\/span>182<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>8.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>7.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>77<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>521<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>6<\/span>g<\/span><\/span><\/p>\n<\/div>\n
Your comments are helpful! If you\u2019ve tried this healthy Cornbread Sausage Stuffing<\/strong>\u00a0or any other on Skinnytaste, don\u2019t forget to rate the recipe<\/strong> and leave me a comment<\/strong> below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!<\/p>\n\n\n\nCornbread Sausage Stuffing<\/h2>\n5<\/span><\/p>\n\n182<\/span> Cals<\/span><\/span>\n8.5<\/span> Protein<\/span><\/span>\n21<\/span> Carbs<\/span><\/span>\n7.5<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\nCook Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\nTotal Time: <\/span>2<\/span> hrs<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis made-from-scratch, savory cornbread sausage stuffing recipe is filled with sage, thyme, and Italian chicken sausage.<\/span><\/p>\n\n\nFor The Cornbread:<\/h4>\n\nolive oil spray<\/span><\/li>\n1<\/span> cup<\/span> course yellow cornmeal<\/span><\/li>\n1<\/span> cup<\/span> all-purpose flour<\/span>, or gluten-free flour mix such as Cup 4 cup<\/span><\/li>\n3 1\/2<\/span> teaspoons<\/span> baking powder<\/span><\/li>\n1<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n1<\/span> cup<\/span> fat-free milk<\/span>, or dairy-free milk<\/span><\/li>\n3<\/span> tablespoon<\/span> honey<\/span><\/li>\n3<\/span> tablespoons<\/span> neutral tasting oil such as canola<\/span>, or grapeseed<\/span><\/li>\n3<\/span> large<\/span> eggs<\/span><\/li>\n<\/ul>\n<\/div>\n\nFor the Corn Bread Stuffing<\/h4>\n\n1<\/span> tablespoon<\/span> neutral tasting oil such as canola<\/span>, or grapeseed<\/span><\/li>\n14<\/span> ounces<\/span> raw sweet chicken sausage<\/span>, removed from casing<\/span><\/li>\n2<\/span> large onions<\/span>, chopped, about 3 cups<\/span><\/li>\n3<\/span> cups<\/span> chopped celery<\/span>, from 6 to 7 ribs<\/span><\/li>\n3\/4<\/span> cup<\/span> chopped fresh parsley<\/span><\/li>\n2<\/span> tablespoons<\/span> chopped fresh thyme<\/span><\/li>\n1\/4<\/span> cup<\/span> chopped fresh sage<\/span><\/li>\n1 1\/2<\/span> teaspoons<\/span> kosher salt<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> Black pepper<\/span>, freshly ground<\/span><\/li>\n2 1\/2<\/span> cups<\/span> reduced-sodium chicken broth<\/span><\/li>\n2<\/span> large<\/span> eggs<\/span>, beaten<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nFor the cornbread:<\/h4>\n\n\nPreheat the oven to 400F. Spray a 9-inch round cake pan generously with oil.<\/p>\n<\/li>\n\nIn a medium mixing bowl, whisk together the cornmeal, flour, baking powder and 1 teaspoon kosher salt.<\/p>\n<\/li>\n\nMake a well in the center of your dry ingredients and add milk, eggs, honey and oil.<\/p>\n<\/li>\n\nStir just until the mixture comes together and there are only a few lumps remaining.<\/p>\n<\/li>\n\nPour the batter into the prepared pan and bake for 22-24 minutes until the top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean.<\/p>\n<\/li>\n\nOnce it cools, cube it and set aside. It\u2019s fine to leave it out overnight if making ahead. This makes 9 cups.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFor the stuffing:<\/h4>\n\n\nPreheat oven to 300\u00b0F. Spray\u00a0a 9 x 12 inch baking dish with oil.<\/span><\/p>\n<\/li>\n\nPlace cubed cornbread on a large sheet pan. Bake, gently stirring twice, until lightly toasted and firm, about 35 minutes. Cool completely; transfer to a large bowl. Increase oven to 350F.<\/p>\n<\/li>\n\nHeat oil in a large nonstick skillet over medium heat. Add sausage and cook, breaking it up until browned.<\/p>\n<\/li>\n\nAdd onion, celery and parsley; cook, stirring occasionally, until softened, about 12 minutes.<\/p>\n<\/li>\n\nAdd thyme, sage, salt and pepper; continue to cook for 5 minutes.<\/p>\n<\/li>\n\nAdd onion mixture to bowl with beaten eggs and cornbread. Drizzle broth over stuffing mixture; gently toss until evenly moistened.<\/span><\/p>\n<\/li>\n\nSpoon stuffing into prepared baking dish and bake 350F uncovered for 40 to 45 minutes.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nThe cornbread can be made up to 4 days ahead.<\/span>\nTo make this with store bought cornbread, you will need 9 cups diced. Most store bough cornbread recipe have more sugar and fat, so the nutritional info will differ.<\/span>\n\u00a0<\/span><\/div>\n<\/div>\n\nServing: <\/span>3<\/span>\/4 cup (generous)<\/span><\/span>, <\/span>Calories: <\/span>182<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>8.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>7.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>77<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>521<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>6<\/span>g<\/span><\/span><\/p>\n<\/div>\n
5<\/span><\/p>\n\n182<\/span> Cals<\/span><\/span>\n8.5<\/span> Protein<\/span><\/span>\n21<\/span> Carbs<\/span><\/span>\n7.5<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\nCook Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\nTotal Time: <\/span>2<\/span> hrs<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis made-from-scratch, savory cornbread sausage stuffing recipe is filled with sage, thyme, and Italian chicken sausage.<\/span><\/p>\n\n\nFor The Cornbread:<\/h4>\n\nolive oil spray<\/span><\/li>\n1<\/span> cup<\/span> course yellow cornmeal<\/span><\/li>\n1<\/span> cup<\/span> all-purpose flour<\/span>, or gluten-free flour mix such as Cup 4 cup<\/span><\/li>\n3 1\/2<\/span> teaspoons<\/span> baking powder<\/span><\/li>\n1<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n1<\/span> cup<\/span> fat-free milk<\/span>, or dairy-free milk<\/span><\/li>\n3<\/span> tablespoon<\/span> honey<\/span><\/li>\n3<\/span> tablespoons<\/span> neutral tasting oil such as canola<\/span>, or grapeseed<\/span><\/li>\n3<\/span> large<\/span> eggs<\/span><\/li>\n<\/ul>\n<\/div>\n\nFor the Corn Bread Stuffing<\/h4>\n\n1<\/span> tablespoon<\/span> neutral tasting oil such as canola<\/span>, or grapeseed<\/span><\/li>\n14<\/span> ounces<\/span> raw sweet chicken sausage<\/span>, removed from casing<\/span><\/li>\n2<\/span> large onions<\/span>, chopped, about 3 cups<\/span><\/li>\n3<\/span> cups<\/span> chopped celery<\/span>, from 6 to 7 ribs<\/span><\/li>\n3\/4<\/span> cup<\/span> chopped fresh parsley<\/span><\/li>\n2<\/span> tablespoons<\/span> chopped fresh thyme<\/span><\/li>\n1\/4<\/span> cup<\/span> chopped fresh sage<\/span><\/li>\n1 1\/2<\/span> teaspoons<\/span> kosher salt<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> Black pepper<\/span>, freshly ground<\/span><\/li>\n2 1\/2<\/span> cups<\/span> reduced-sodium chicken broth<\/span><\/li>\n2<\/span> large<\/span> eggs<\/span>, beaten<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nFor the cornbread:<\/h4>\n\n\nPreheat the oven to 400F. Spray a 9-inch round cake pan generously with oil.<\/p>\n<\/li>\n\nIn a medium mixing bowl, whisk together the cornmeal, flour, baking powder and 1 teaspoon kosher salt.<\/p>\n<\/li>\n\nMake a well in the center of your dry ingredients and add milk, eggs, honey and oil.<\/p>\n<\/li>\n\nStir just until the mixture comes together and there are only a few lumps remaining.<\/p>\n<\/li>\n\nPour the batter into the prepared pan and bake for 22-24 minutes until the top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean.<\/p>\n<\/li>\n\nOnce it cools, cube it and set aside. It\u2019s fine to leave it out overnight if making ahead. This makes 9 cups.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFor the stuffing:<\/h4>\n\n\nPreheat oven to 300\u00b0F. Spray\u00a0a 9 x 12 inch baking dish with oil.<\/span><\/p>\n<\/li>\n\nPlace cubed cornbread on a large sheet pan. Bake, gently stirring twice, until lightly toasted and firm, about 35 minutes. Cool completely; transfer to a large bowl. Increase oven to 350F.<\/p>\n<\/li>\n\nHeat oil in a large nonstick skillet over medium heat. Add sausage and cook, breaking it up until browned.<\/p>\n<\/li>\n\nAdd onion, celery and parsley; cook, stirring occasionally, until softened, about 12 minutes.<\/p>\n<\/li>\n\nAdd thyme, sage, salt and pepper; continue to cook for 5 minutes.<\/p>\n<\/li>\n\nAdd onion mixture to bowl with beaten eggs and cornbread. Drizzle broth over stuffing mixture; gently toss until evenly moistened.<\/span><\/p>\n<\/li>\n\nSpoon stuffing into prepared baking dish and bake 350F uncovered for 40 to 45 minutes.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nThe cornbread can be made up to 4 days ahead.<\/span>\nTo make this with store bought cornbread, you will need 9 cups diced. Most store bough cornbread recipe have more sugar and fat, so the nutritional info will differ.<\/span>\n\u00a0<\/span><\/div>\n<\/div>\n\nServing: <\/span>3<\/span>\/4 cup (generous)<\/span><\/span>, <\/span>Calories: <\/span>182<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>8.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>7.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>77<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>521<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>6<\/span>g<\/span><\/span><\/p>\n<\/div>\n
\n182<\/span> Cals<\/span><\/span>\n8.5<\/span> Protein<\/span><\/span>\n21<\/span> Carbs<\/span><\/span>\n7.5<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\nCook Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\nTotal Time: <\/span>2<\/span> hrs<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis made-from-scratch, savory cornbread sausage stuffing recipe is filled with sage, thyme, and Italian chicken sausage.<\/span><\/p>\n\n\nFor The Cornbread:<\/h4>\n\nolive oil spray<\/span><\/li>\n1<\/span> cup<\/span> course yellow cornmeal<\/span><\/li>\n1<\/span> cup<\/span> all-purpose flour<\/span>, or gluten-free flour mix such as Cup 4 cup<\/span><\/li>\n3 1\/2<\/span> teaspoons<\/span> baking powder<\/span><\/li>\n1<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n1<\/span> cup<\/span> fat-free milk<\/span>, or dairy-free milk<\/span><\/li>\n3<\/span> tablespoon<\/span> honey<\/span><\/li>\n3<\/span> tablespoons<\/span> neutral tasting oil such as canola<\/span>, or grapeseed<\/span><\/li>\n3<\/span> large<\/span> eggs<\/span><\/li>\n<\/ul>\n<\/div>\n\nFor the Corn Bread Stuffing<\/h4>\n\n1<\/span> tablespoon<\/span> neutral tasting oil such as canola<\/span>, or grapeseed<\/span><\/li>\n14<\/span> ounces<\/span> raw sweet chicken sausage<\/span>, removed from casing<\/span><\/li>\n2<\/span> large onions<\/span>, chopped, about 3 cups<\/span><\/li>\n3<\/span> cups<\/span> chopped celery<\/span>, from 6 to 7 ribs<\/span><\/li>\n3\/4<\/span> cup<\/span> chopped fresh parsley<\/span><\/li>\n2<\/span> tablespoons<\/span> chopped fresh thyme<\/span><\/li>\n1\/4<\/span> cup<\/span> chopped fresh sage<\/span><\/li>\n1 1\/2<\/span> teaspoons<\/span> kosher salt<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> Black pepper<\/span>, freshly ground<\/span><\/li>\n2 1\/2<\/span> cups<\/span> reduced-sodium chicken broth<\/span><\/li>\n2<\/span> large<\/span> eggs<\/span>, beaten<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nFor the cornbread:<\/h4>\n\n\nPreheat the oven to 400F. Spray a 9-inch round cake pan generously with oil.<\/p>\n<\/li>\n\nIn a medium mixing bowl, whisk together the cornmeal, flour, baking powder and 1 teaspoon kosher salt.<\/p>\n<\/li>\n\nMake a well in the center of your dry ingredients and add milk, eggs, honey and oil.<\/p>\n<\/li>\n\nStir just until the mixture comes together and there are only a few lumps remaining.<\/p>\n<\/li>\n\nPour the batter into the prepared pan and bake for 22-24 minutes until the top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean.<\/p>\n<\/li>\n\nOnce it cools, cube it and set aside. It\u2019s fine to leave it out overnight if making ahead. This makes 9 cups.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFor the stuffing:<\/h4>\n\n\nPreheat oven to 300\u00b0F. Spray\u00a0a 9 x 12 inch baking dish with oil.<\/span><\/p>\n<\/li>\n\nPlace cubed cornbread on a large sheet pan. Bake, gently stirring twice, until lightly toasted and firm, about 35 minutes. Cool completely; transfer to a large bowl. Increase oven to 350F.<\/p>\n<\/li>\n\nHeat oil in a large nonstick skillet over medium heat. Add sausage and cook, breaking it up until browned.<\/p>\n<\/li>\n\nAdd onion, celery and parsley; cook, stirring occasionally, until softened, about 12 minutes.<\/p>\n<\/li>\n\nAdd thyme, sage, salt and pepper; continue to cook for 5 minutes.<\/p>\n<\/li>\n\nAdd onion mixture to bowl with beaten eggs and cornbread. Drizzle broth over stuffing mixture; gently toss until evenly moistened.<\/span><\/p>\n<\/li>\n\nSpoon stuffing into prepared baking dish and bake 350F uncovered for 40 to 45 minutes.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nThe cornbread can be made up to 4 days ahead.<\/span>\nTo make this with store bought cornbread, you will need 9 cups diced. Most store bough cornbread recipe have more sugar and fat, so the nutritional info will differ.<\/span>\n\u00a0<\/span><\/div>\n<\/div>\n\nServing: <\/span>3<\/span>\/4 cup (generous)<\/span><\/span>, <\/span>Calories: <\/span>182<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>8.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>7.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>77<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>521<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>6<\/span>g<\/span><\/span><\/p>\n<\/div>\n
Prep Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\nCook Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\nTotal Time: <\/span>2<\/span> hrs<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis made-from-scratch, savory cornbread sausage stuffing recipe is filled with sage, thyme, and Italian chicken sausage.<\/span><\/p>\n\n\nFor The Cornbread:<\/h4>\n\nolive oil spray<\/span><\/li>\n1<\/span> cup<\/span> course yellow cornmeal<\/span><\/li>\n1<\/span> cup<\/span> all-purpose flour<\/span>, or gluten-free flour mix such as Cup 4 cup<\/span><\/li>\n3 1\/2<\/span> teaspoons<\/span> baking powder<\/span><\/li>\n1<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n1<\/span> cup<\/span> fat-free milk<\/span>, or dairy-free milk<\/span><\/li>\n3<\/span> tablespoon<\/span> honey<\/span><\/li>\n3<\/span> tablespoons<\/span> neutral tasting oil such as canola<\/span>, or grapeseed<\/span><\/li>\n3<\/span> large<\/span> eggs<\/span><\/li>\n<\/ul>\n<\/div>\n\nFor the Corn Bread Stuffing<\/h4>\n\n1<\/span> tablespoon<\/span> neutral tasting oil such as canola<\/span>, or grapeseed<\/span><\/li>\n14<\/span> ounces<\/span> raw sweet chicken sausage<\/span>, removed from casing<\/span><\/li>\n2<\/span> large onions<\/span>, chopped, about 3 cups<\/span><\/li>\n3<\/span> cups<\/span> chopped celery<\/span>, from 6 to 7 ribs<\/span><\/li>\n3\/4<\/span> cup<\/span> chopped fresh parsley<\/span><\/li>\n2<\/span> tablespoons<\/span> chopped fresh thyme<\/span><\/li>\n1\/4<\/span> cup<\/span> chopped fresh sage<\/span><\/li>\n1 1\/2<\/span> teaspoons<\/span> kosher salt<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> Black pepper<\/span>, freshly ground<\/span><\/li>\n2 1\/2<\/span> cups<\/span> reduced-sodium chicken broth<\/span><\/li>\n2<\/span> large<\/span> eggs<\/span>, beaten<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nFor the cornbread:<\/h4>\n\n\nPreheat the oven to 400F. Spray a 9-inch round cake pan generously with oil.<\/p>\n<\/li>\n\nIn a medium mixing bowl, whisk together the cornmeal, flour, baking powder and 1 teaspoon kosher salt.<\/p>\n<\/li>\n\nMake a well in the center of your dry ingredients and add milk, eggs, honey and oil.<\/p>\n<\/li>\n\nStir just until the mixture comes together and there are only a few lumps remaining.<\/p>\n<\/li>\n\nPour the batter into the prepared pan and bake for 22-24 minutes until the top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean.<\/p>\n<\/li>\n\nOnce it cools, cube it and set aside. It\u2019s fine to leave it out overnight if making ahead. This makes 9 cups.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFor the stuffing:<\/h4>\n\n\nPreheat oven to 300\u00b0F. Spray\u00a0a 9 x 12 inch baking dish with oil.<\/span><\/p>\n<\/li>\n\nPlace cubed cornbread on a large sheet pan. Bake, gently stirring twice, until lightly toasted and firm, about 35 minutes. Cool completely; transfer to a large bowl. Increase oven to 350F.<\/p>\n<\/li>\n\nHeat oil in a large nonstick skillet over medium heat. Add sausage and cook, breaking it up until browned.<\/p>\n<\/li>\n\nAdd onion, celery and parsley; cook, stirring occasionally, until softened, about 12 minutes.<\/p>\n<\/li>\n\nAdd thyme, sage, salt and pepper; continue to cook for 5 minutes.<\/p>\n<\/li>\n\nAdd onion mixture to bowl with beaten eggs and cornbread. Drizzle broth over stuffing mixture; gently toss until evenly moistened.<\/span><\/p>\n<\/li>\n\nSpoon stuffing into prepared baking dish and bake 350F uncovered for 40 to 45 minutes.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nThe cornbread can be made up to 4 days ahead.<\/span>\nTo make this with store bought cornbread, you will need 9 cups diced. Most store bough cornbread recipe have more sugar and fat, so the nutritional info will differ.<\/span>\n\u00a0<\/span><\/div>\n<\/div>\n\nServing: <\/span>3<\/span>\/4 cup (generous)<\/span><\/span>, <\/span>Calories: <\/span>182<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>8.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>7.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>77<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>521<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>6<\/span>g<\/span><\/span><\/p>\n<\/div>\n
Cook Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\nTotal Time: <\/span>2<\/span> hrs<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis made-from-scratch, savory cornbread sausage stuffing recipe is filled with sage, thyme, and Italian chicken sausage.<\/span><\/p>\n\n\nFor The Cornbread:<\/h4>\n\nolive oil spray<\/span><\/li>\n1<\/span> cup<\/span> course yellow cornmeal<\/span><\/li>\n1<\/span> cup<\/span> all-purpose flour<\/span>, or gluten-free flour mix such as Cup 4 cup<\/span><\/li>\n3 1\/2<\/span> teaspoons<\/span> baking powder<\/span><\/li>\n1<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n1<\/span> cup<\/span> fat-free milk<\/span>, or dairy-free milk<\/span><\/li>\n3<\/span> tablespoon<\/span> honey<\/span><\/li>\n3<\/span> tablespoons<\/span> neutral tasting oil such as canola<\/span>, or grapeseed<\/span><\/li>\n3<\/span> large<\/span> eggs<\/span><\/li>\n<\/ul>\n<\/div>\n\nFor the Corn Bread Stuffing<\/h4>\n\n1<\/span> tablespoon<\/span> neutral tasting oil such as canola<\/span>, or grapeseed<\/span><\/li>\n14<\/span> ounces<\/span> raw sweet chicken sausage<\/span>, removed from casing<\/span><\/li>\n2<\/span> large onions<\/span>, chopped, about 3 cups<\/span><\/li>\n3<\/span> cups<\/span> chopped celery<\/span>, from 6 to 7 ribs<\/span><\/li>\n3\/4<\/span> cup<\/span> chopped fresh parsley<\/span><\/li>\n2<\/span> tablespoons<\/span> chopped fresh thyme<\/span><\/li>\n1\/4<\/span> cup<\/span> chopped fresh sage<\/span><\/li>\n1 1\/2<\/span> teaspoons<\/span> kosher salt<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> Black pepper<\/span>, freshly ground<\/span><\/li>\n2 1\/2<\/span> cups<\/span> reduced-sodium chicken broth<\/span><\/li>\n2<\/span> large<\/span> eggs<\/span>, beaten<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nFor the cornbread:<\/h4>\n\n\nPreheat the oven to 400F. Spray a 9-inch round cake pan generously with oil.<\/p>\n<\/li>\n\nIn a medium mixing bowl, whisk together the cornmeal, flour, baking powder and 1 teaspoon kosher salt.<\/p>\n<\/li>\n\nMake a well in the center of your dry ingredients and add milk, eggs, honey and oil.<\/p>\n<\/li>\n\nStir just until the mixture comes together and there are only a few lumps remaining.<\/p>\n<\/li>\n\nPour the batter into the prepared pan and bake for 22-24 minutes until the top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean.<\/p>\n<\/li>\n\nOnce it cools, cube it and set aside. It\u2019s fine to leave it out overnight if making ahead. This makes 9 cups.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFor the stuffing:<\/h4>\n\n\nPreheat oven to 300\u00b0F. Spray\u00a0a 9 x 12 inch baking dish with oil.<\/span><\/p>\n<\/li>\n\nPlace cubed cornbread on a large sheet pan. Bake, gently stirring twice, until lightly toasted and firm, about 35 minutes. Cool completely; transfer to a large bowl. Increase oven to 350F.<\/p>\n<\/li>\n\nHeat oil in a large nonstick skillet over medium heat. Add sausage and cook, breaking it up until browned.<\/p>\n<\/li>\n\nAdd onion, celery and parsley; cook, stirring occasionally, until softened, about 12 minutes.<\/p>\n<\/li>\n\nAdd thyme, sage, salt and pepper; continue to cook for 5 minutes.<\/p>\n<\/li>\n\nAdd onion mixture to bowl with beaten eggs and cornbread. Drizzle broth over stuffing mixture; gently toss until evenly moistened.<\/span><\/p>\n<\/li>\n\nSpoon stuffing into prepared baking dish and bake 350F uncovered for 40 to 45 minutes.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nThe cornbread can be made up to 4 days ahead.<\/span>\nTo make this with store bought cornbread, you will need 9 cups diced. Most store bough cornbread recipe have more sugar and fat, so the nutritional info will differ.<\/span>\n\u00a0<\/span><\/div>\n<\/div>\n\nServing: <\/span>3<\/span>\/4 cup (generous)<\/span><\/span>, <\/span>Calories: <\/span>182<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>8.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>7.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>77<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>521<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>6<\/span>g<\/span><\/span><\/p>\n<\/div>\n
Total Time: <\/span>2<\/span> hrs<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis made-from-scratch, savory cornbread sausage stuffing recipe is filled with sage, thyme, and Italian chicken sausage.<\/span><\/p>\n\n\nFor The Cornbread:<\/h4>\n\nolive oil spray<\/span><\/li>\n1<\/span> cup<\/span> course yellow cornmeal<\/span><\/li>\n1<\/span> cup<\/span> all-purpose flour<\/span>, or gluten-free flour mix such as Cup 4 cup<\/span><\/li>\n3 1\/2<\/span> teaspoons<\/span> baking powder<\/span><\/li>\n1<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n1<\/span> cup<\/span> fat-free milk<\/span>, or dairy-free milk<\/span><\/li>\n3<\/span> tablespoon<\/span> honey<\/span><\/li>\n3<\/span> tablespoons<\/span> neutral tasting oil such as canola<\/span>, or grapeseed<\/span><\/li>\n3<\/span> large<\/span> eggs<\/span><\/li>\n<\/ul>\n<\/div>\n\nFor the Corn Bread Stuffing<\/h4>\n\n1<\/span> tablespoon<\/span> neutral tasting oil such as canola<\/span>, or grapeseed<\/span><\/li>\n14<\/span> ounces<\/span> raw sweet chicken sausage<\/span>, removed from casing<\/span><\/li>\n2<\/span> large onions<\/span>, chopped, about 3 cups<\/span><\/li>\n3<\/span> cups<\/span> chopped celery<\/span>, from 6 to 7 ribs<\/span><\/li>\n3\/4<\/span> cup<\/span> chopped fresh parsley<\/span><\/li>\n2<\/span> tablespoons<\/span> chopped fresh thyme<\/span><\/li>\n1\/4<\/span> cup<\/span> chopped fresh sage<\/span><\/li>\n1 1\/2<\/span> teaspoons<\/span> kosher salt<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> Black pepper<\/span>, freshly ground<\/span><\/li>\n2 1\/2<\/span> cups<\/span> reduced-sodium chicken broth<\/span><\/li>\n2<\/span> large<\/span> eggs<\/span>, beaten<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nFor the cornbread:<\/h4>\n\n\nPreheat the oven to 400F. Spray a 9-inch round cake pan generously with oil.<\/p>\n<\/li>\n\nIn a medium mixing bowl, whisk together the cornmeal, flour, baking powder and 1 teaspoon kosher salt.<\/p>\n<\/li>\n\nMake a well in the center of your dry ingredients and add milk, eggs, honey and oil.<\/p>\n<\/li>\n\nStir just until the mixture comes together and there are only a few lumps remaining.<\/p>\n<\/li>\n\nPour the batter into the prepared pan and bake for 22-24 minutes until the top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean.<\/p>\n<\/li>\n\nOnce it cools, cube it and set aside. It\u2019s fine to leave it out overnight if making ahead. This makes 9 cups.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFor the stuffing:<\/h4>\n\n\nPreheat oven to 300\u00b0F. Spray\u00a0a 9 x 12 inch baking dish with oil.<\/span><\/p>\n<\/li>\n\nPlace cubed cornbread on a large sheet pan. Bake, gently stirring twice, until lightly toasted and firm, about 35 minutes. Cool completely; transfer to a large bowl. Increase oven to 350F.<\/p>\n<\/li>\n\nHeat oil in a large nonstick skillet over medium heat. Add sausage and cook, breaking it up until browned.<\/p>\n<\/li>\n\nAdd onion, celery and parsley; cook, stirring occasionally, until softened, about 12 minutes.<\/p>\n<\/li>\n\nAdd thyme, sage, salt and pepper; continue to cook for 5 minutes.<\/p>\n<\/li>\n\nAdd onion mixture to bowl with beaten eggs and cornbread. Drizzle broth over stuffing mixture; gently toss until evenly moistened.<\/span><\/p>\n<\/li>\n\nSpoon stuffing into prepared baking dish and bake 350F uncovered for 40 to 45 minutes.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nThe cornbread can be made up to 4 days ahead.<\/span>\nTo make this with store bought cornbread, you will need 9 cups diced. Most store bough cornbread recipe have more sugar and fat, so the nutritional info will differ.<\/span>\n\u00a0<\/span><\/div>\n<\/div>\n\nServing: <\/span>3<\/span>\/4 cup (generous)<\/span><\/span>, <\/span>Calories: <\/span>182<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>8.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>7.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>77<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>521<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>6<\/span>g<\/span><\/span><\/p>\n<\/div>\n
This made-from-scratch, savory cornbread sausage stuffing recipe is filled with sage, thyme, and Italian chicken sausage.<\/span><\/p>\n\n\nFor The Cornbread:<\/h4>\n\nolive oil spray<\/span><\/li>\n1<\/span> cup<\/span> course yellow cornmeal<\/span><\/li>\n1<\/span> cup<\/span> all-purpose flour<\/span>, or gluten-free flour mix such as Cup 4 cup<\/span><\/li>\n3 1\/2<\/span> teaspoons<\/span> baking powder<\/span><\/li>\n1<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n1<\/span> cup<\/span> fat-free milk<\/span>, or dairy-free milk<\/span><\/li>\n3<\/span> tablespoon<\/span> honey<\/span><\/li>\n3<\/span> tablespoons<\/span> neutral tasting oil such as canola<\/span>, or grapeseed<\/span><\/li>\n3<\/span> large<\/span> eggs<\/span><\/li>\n<\/ul>\n<\/div>\n\nFor the Corn Bread Stuffing<\/h4>\n\n1<\/span> tablespoon<\/span> neutral tasting oil such as canola<\/span>, or grapeseed<\/span><\/li>\n14<\/span> ounces<\/span> raw sweet chicken sausage<\/span>, removed from casing<\/span><\/li>\n2<\/span> large onions<\/span>, chopped, about 3 cups<\/span><\/li>\n3<\/span> cups<\/span> chopped celery<\/span>, from 6 to 7 ribs<\/span><\/li>\n3\/4<\/span> cup<\/span> chopped fresh parsley<\/span><\/li>\n2<\/span> tablespoons<\/span> chopped fresh thyme<\/span><\/li>\n1\/4<\/span> cup<\/span> chopped fresh sage<\/span><\/li>\n1 1\/2<\/span> teaspoons<\/span> kosher salt<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> Black pepper<\/span>, freshly ground<\/span><\/li>\n2 1\/2<\/span> cups<\/span> reduced-sodium chicken broth<\/span><\/li>\n2<\/span> large<\/span> eggs<\/span>, beaten<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nFor the cornbread:<\/h4>\n\n\nPreheat the oven to 400F. Spray a 9-inch round cake pan generously with oil.<\/p>\n<\/li>\n\nIn a medium mixing bowl, whisk together the cornmeal, flour, baking powder and 1 teaspoon kosher salt.<\/p>\n<\/li>\n\nMake a well in the center of your dry ingredients and add milk, eggs, honey and oil.<\/p>\n<\/li>\n\nStir just until the mixture comes together and there are only a few lumps remaining.<\/p>\n<\/li>\n\nPour the batter into the prepared pan and bake for 22-24 minutes until the top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean.<\/p>\n<\/li>\n\nOnce it cools, cube it and set aside. It\u2019s fine to leave it out overnight if making ahead. This makes 9 cups.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFor the stuffing:<\/h4>\n\n\nPreheat oven to 300\u00b0F. Spray\u00a0a 9 x 12 inch baking dish with oil.<\/span><\/p>\n<\/li>\n\nPlace cubed cornbread on a large sheet pan. Bake, gently stirring twice, until lightly toasted and firm, about 35 minutes. Cool completely; transfer to a large bowl. Increase oven to 350F.<\/p>\n<\/li>\n\nHeat oil in a large nonstick skillet over medium heat. Add sausage and cook, breaking it up until browned.<\/p>\n<\/li>\n\nAdd onion, celery and parsley; cook, stirring occasionally, until softened, about 12 minutes.<\/p>\n<\/li>\n\nAdd thyme, sage, salt and pepper; continue to cook for 5 minutes.<\/p>\n<\/li>\n\nAdd onion mixture to bowl with beaten eggs and cornbread. Drizzle broth over stuffing mixture; gently toss until evenly moistened.<\/span><\/p>\n<\/li>\n\nSpoon stuffing into prepared baking dish and bake 350F uncovered for 40 to 45 minutes.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nThe cornbread can be made up to 4 days ahead.<\/span>\nTo make this with store bought cornbread, you will need 9 cups diced. Most store bough cornbread recipe have more sugar and fat, so the nutritional info will differ.<\/span>\n\u00a0<\/span><\/div>\n<\/div>\n\nServing: <\/span>3<\/span>\/4 cup (generous)<\/span><\/span>, <\/span>Calories: <\/span>182<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>8.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>7.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>77<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>521<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>6<\/span>g<\/span><\/span><\/p>\n<\/div>\n
Preheat the oven to 400F. Spray a 9-inch round cake pan generously with oil.<\/p>\n<\/li>\n
In a medium mixing bowl, whisk together the cornmeal, flour, baking powder and 1 teaspoon kosher salt.<\/p>\n<\/li>\n
Make a well in the center of your dry ingredients and add milk, eggs, honey and oil.<\/p>\n<\/li>\n
Stir just until the mixture comes together and there are only a few lumps remaining.<\/p>\n<\/li>\n
Pour the batter into the prepared pan and bake for 22-24 minutes until the top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean.<\/p>\n<\/li>\n
Once it cools, cube it and set aside. It\u2019s fine to leave it out overnight if making ahead. This makes 9 cups.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
Preheat oven to 300\u00b0F. Spray\u00a0a 9 x 12 inch baking dish with oil.<\/span><\/p>\n<\/li>\n\nPlace cubed cornbread on a large sheet pan. Bake, gently stirring twice, until lightly toasted and firm, about 35 minutes. Cool completely; transfer to a large bowl. Increase oven to 350F.<\/p>\n<\/li>\n\nHeat oil in a large nonstick skillet over medium heat. Add sausage and cook, breaking it up until browned.<\/p>\n<\/li>\n\nAdd onion, celery and parsley; cook, stirring occasionally, until softened, about 12 minutes.<\/p>\n<\/li>\n\nAdd thyme, sage, salt and pepper; continue to cook for 5 minutes.<\/p>\n<\/li>\n\nAdd onion mixture to bowl with beaten eggs and cornbread. Drizzle broth over stuffing mixture; gently toss until evenly moistened.<\/span><\/p>\n<\/li>\n\nSpoon stuffing into prepared baking dish and bake 350F uncovered for 40 to 45 minutes.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nThe cornbread can be made up to 4 days ahead.<\/span>\nTo make this with store bought cornbread, you will need 9 cups diced. Most store bough cornbread recipe have more sugar and fat, so the nutritional info will differ.<\/span>\n\u00a0<\/span><\/div>\n<\/div>\n\nServing: <\/span>3<\/span>\/4 cup (generous)<\/span><\/span>, <\/span>Calories: <\/span>182<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>8.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>7.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>77<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>521<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>6<\/span>g<\/span><\/span><\/p>\n<\/div>\n
Place cubed cornbread on a large sheet pan. Bake, gently stirring twice, until lightly toasted and firm, about 35 minutes. Cool completely; transfer to a large bowl. Increase oven to 350F.<\/p>\n<\/li>\n
Heat oil in a large nonstick skillet over medium heat. Add sausage and cook, breaking it up until browned.<\/p>\n<\/li>\n
Add onion, celery and parsley; cook, stirring occasionally, until softened, about 12 minutes.<\/p>\n<\/li>\n
Add thyme, sage, salt and pepper; continue to cook for 5 minutes.<\/p>\n<\/li>\n
Add onion mixture to bowl with beaten eggs and cornbread. Drizzle broth over stuffing mixture; gently toss until evenly moistened.<\/span><\/p>\n<\/li>\n\nSpoon stuffing into prepared baking dish and bake 350F uncovered for 40 to 45 minutes.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nThe cornbread can be made up to 4 days ahead.<\/span>\nTo make this with store bought cornbread, you will need 9 cups diced. Most store bough cornbread recipe have more sugar and fat, so the nutritional info will differ.<\/span>\n\u00a0<\/span><\/div>\n<\/div>\n\nServing: <\/span>3<\/span>\/4 cup (generous)<\/span><\/span>, <\/span>Calories: <\/span>182<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>8.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>7.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>77<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>521<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>6<\/span>g<\/span><\/span><\/p>\n<\/div>\n
Spoon stuffing into prepared baking dish and bake 350F uncovered for 40 to 45 minutes.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
Serving: <\/span>3<\/span>\/4 cup (generous)<\/span><\/span>, <\/span>Calories: <\/span>182<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>8.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>7.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>77<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>521<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>6<\/span>g<\/span><\/span><\/p>\n<\/div>\n
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