Sausage Corn Bread
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
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
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 9-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 the 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.
Recipe found here: Sausage Corn Bread Dressing