Buttermilk Cornbread Dressing with Sausage and Figs

  • Yield: servings


8cups toasted Buttermilk Cornbread cubes*
12ounces lean turkey Italian sausage (about 3 links)
1tablespoon olive oil
2cups chopped onion
1/2cup chopped celery
1tablespoon chopped garlic
3 1/2cups fat-free, low-sodium chicken broth, divided
1 1/2cups coarsely chopped dried figs
1teaspoon dried sage
1teaspoon dried thyme
1/2teaspoon dried marjoram
3tablespoons chopped fresh parsley
2-- eggs, lightly beaten
1/4teaspoon salt
-- Freshly ground black pepper
-- *Buttermilk Cornbread
-- Makes one 8-inch square pan for about 8 cups cubed cornbread.
-- Cooking spray
1cup yellow whole grain cornmeal
3/4cup whole wheat flour
2teaspoons baking powder
1teaspoon salt
1/4teaspoon baking soda
1cup low-fat buttermilk
2tablespoons olive oil
2-- eggs
2tablespoons dark honey or agave nectar


1. Preheat oven to 325 F. Place toasted cornbread cubes in a large bowl, and set aside.
Saute sausage in small nonstick pan over medium-high heat until brown and thoroughly cooked. Drain well; crumble; set aside.

2. Heat oil in a large nonstick skillet over medium heat. Stir in onion and celery; cook 5 minutes, stirring frequently. Add garlic. Saute 1 minute longer. Stir in 1/2 cup broth, sausage, figs and dried herbs. Simmer 3 minutes. Add salt and pepper. Remove from heat. Pour vegetable mixture over cornbread. Add parsley and stir well. (Dressing may be prepared a day ahead to this point and refrigerated, covered, in mixing bowl.)

3. Transfer stuffing to a shallow 2-quart baking dish. Combine eggs and remaining broth; pour over cornbread mixture, tossing well. Cover baking dish with foil. Bake 25 minutes. Remove foil; increase oven temperature to 375 F and bake until top begins to brown, about 10 minutes longer.

For Buttermilk Cornbread:
1. Preheat oven to 400 F. Coat an 8-inch square baking pan with cooking spray.

2. Combine cornmeal, flour, baking powder, salt and baking soda in a mixing bowl. Combine buttermilk, olive oil, eggs and honey whisk well. Add to flour mixture and stir just until smooth. Pour into prepared baking pan. Bake 18 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

To toast bread cubes for the dressing:
Preheat oven to 400 F. Cut cornbread into 1/2-inch cubes. Place cubes on baking sheets; bake 5 to 7 minutes, until lightly browned.

From Spry Kitchen, Nov. 2008, "Happy (Healthy!) Thanksgiving"