Sausage and sage corn bread stuffing (l a times)

1 servings

Ingredients

Quantity Ingredient
1½ cup Cornmeal
½ cup Flour
2 teaspoons Baking powder
½ teaspoon Baking soda
1 teaspoon Salt
1 tablespoon Minced fresh sage
2 Turkey sausage patties (about 2 1/2 ounces)
1 cup Chopped onion
2 cloves Garlic, minced
½ cup Chopped celery
2 cups Coarsely chopped mushrooms
1 Red bell pepper, roasted, peeled and chopped
1½ cup Nonfat milk
1 tablespoon Vinegar
½ cup Egg substitute (equivalent to 2 eggs)
1 can (8-oz) cream-style corn
¼ cup Chopped parsley
¼ cup Minced fresh sage
Salt, pepper
½ cup Egg substitute (equivalent to 2 eggs)
½ cup Defatted turkey or chicken broth
Formatted by Manny Rothstein

Directions

CORN BREAD

STUFFING

CORN BREAD

Combine cornmeal, flour, baking powder, baking soda and salt in bowl. Stir in sage.

Combine milk and vinegar and let stand 5 minutes. Stir in egg substitute and corn.

Stir liquid ingredients quickly into dry ingredients just until dry ingredients are moistened. Pour into lightly buttered 8-inch square baking pan or one that has been sprayed with non-stick butter-flavored cooking spray. Bake at 450 degrees until toothpick inserted in center comes out clean, about 25 to 30 minutes. Cool to room temperature. Cut into ½-inch cubes and reserve in large bowl.

STUFFING

Saute sausage patties in skillet, breaking up with spoon until browned. Add onion, garlic and celery and continue to saute until onion is tender. Stir in mushrooms, cover and cook until tender, about 5 minutes. Remove from heat and stir in bell pepper, parsley, sage and salt and pepper to taste. Add to cubed corn bread in bowl.

Combine egg substitute and broth. Pour broth over stuffing and toss until mixed. If necessary, add additional broth to moisten to desired consistency. Correct seasoning. Spoon ½ cup stuffing evenly into each of 6 cups in muffin pan that has been lightly buttered or sprayed with butter-flavored non-stick cooking spray. Lightly brush tops with butter or lightly spray with butter-flavored non-stick cooking spray. Bake at 425 degrees until stuffing begins to brown and edges are crisp, about 25 to 30 minutes.

Makes 10 servings.

Each serving contains about: 178 calories 605 mg sodium 12 mg cholesterol 3 grams fat 31 grams carbohydrates 9 grams protein 0.68 gram fiber.

Copyright Los Angeles Times, November 16, 1995. By Donna Deane, Times Test Kitchen Director

Submitted By MANNY ROTHSTEIN On 11-25-95

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