Prep: 30 minutes
Bake: 45 minutes • Serves: 12
1 pound Italian sausage or sausage links, casing removed and crumbled
4 tablespoons unsalted butter
2 medium celery ribs, finely chopped
2 medium onions, finely chopped
3 garlic cloves, minced
10cups cubed cornbread, toasted (1-inch cubes)
1 bag (5- to 6-ounces) baby spinach
1-1/2tablespoons chopped fresh thyme
1-1/2tablespoons chopped fresh sage
3/4teaspoon McCormick® ground black pepper
2 large eggs, beaten
3 cups chicken broth
1.Preheat oven to 350°. Spray 13 x 9-inch baking dish with cooking spray.
2.In large skillet, cook sausage over medium-high heat 8 minutes or until browned, stirring occasionally; with slotted spoon, transfer to bowl.
3.In same skillet with drippings, melt butter over medium-high heat; add celery and onions. Cook vegetables 10 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute.
4.In large bowl, toss bread, cooked sausage, spinach, hot vegetable mixture, thyme, sage, salt and pepper until spinach starts to wilt. Add eggs and broth; toss until combined. Transfer to prepared dish; cover tightly with aluminum foil.
5.Bake stuffing 30 minutes; uncover and bake 15 minutes longer or until top is lightly browned.
Approximate nutritional values per serving:
xx Calories, xxg Fat (xg Saturated), xxmg Cholesterol,
xmg Sodium, xg Carbohydrates, xg Fiber, xg Protein
To toast cornbread: Spread cornbread on rimmed baking pan; bake at 450° 12 minutes or until toasted, stirring once.
Dietitian’s Dish Tip(s):
> For optimal food safety, cook stuffing as a side dish. The egg ingredient and juices absorbed from the turkey may not reach a safe internal temperature when cooking “inside the bird.”