11/06/2025
Turkey Day is only 3 weeks away! Here is a fun whole grain stuffing option!
Ingredients
CORNBREAD:
- 1 cup whole white wheat flour
- 1 cup whole grain cornmeal
- ¼ cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ¼ cup unsweetened applesauce
- 2 egg whites
DRESSING:
- 1 pound turkey or chicken 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
- ½ teaspoon dried thyme
- ½ teaspoon pepper
- 1 cup reduced-sodium chicken broth
- 1 egg white
Instructions
To make the corn bread:
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 a 9-in. square baking dish coated with cooking spray. Bake at 400°F for 20-25 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack. Can be made up to 2 days in advance.
To make the dressing:
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.
Editor’s Note: Dressing can be prepared as directed and used to stuff a 10- to 12-pound turkey.
Recipe and photo courtesy of Taste of Home magazine. Visit TasteofHome.com for more stuffing recipes or family-favorite Thanksgiving recipes.
