1 8 x 8 inch cornbread
2 teaspoons olive oil
3 links (6 ounces) Italian sausage
2 cups finely chopped onion
1 bay leaf
1½ cups diced Granny Smith apple (about 1 large)
½ cup diced celery
½ cup diced fennel bulb
1 teaspoon minced garlic
½ teaspoon poultry seasoning
¼ teaspoon salt
¼ teaspoon crushed red pepper
¼ teaspoon freshly ground black pepper
1½ cups fat-free, less-sodium chicken broth
2 large eggs, lightly beaten
Preheat oven to 375°.
To prepare stuffing, heat olive oil in a large nonstick skillet over medium-high heat. Add sausage; cook 5 minutes or until browned, stirring occasionally. Add onion and bay leaf; cook 8 minutes or until onion starts to brown, stirring occasionally. Add apple, celery, and fennel; cook 5 minutes. Add garlic and next 5 ingredients (through black pepper); cook 1 minute. Remove from heat; discard bay leaf. Cool to room temperature.
Crumble corn bread into a large bowl. Add sausage mixture to bowl; toss to combine. Add broth and 2 eggs; toss to combine. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Bake at 375° for 50 minutes or until top is crisp and golden brown.
This is the one my son, Plague of Locusts requested year after year. I've made it both in and out of the turkey because my insignificant other always claimed she would never eat anything shoved up a turkey's butt. I also make the cornbread from scratch the Tuesday before Thanksgiving and let it dry out.
. In fact I like the flavor of dressing that has been stuffed, so much that I stuff both ends and I like the fact that some falls out into the pan during roasting as it makes for great gravy drippings! I always make enough dressing to stuff a 20 lb. bird plus extra for an 8x8 casserole dish. ( I always have enough dressing to go with the leftover turkey.
