November 6, 2015 |

Sausage, Cornbread & Quinoa Stuffing

Celebrate the holidays with this savory and delicious Sausage Cornbread Stuffing from our nutritionist Francis Largeman-Roth.

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Celebrate the holidays with this savory and delicious Sausage Cornbread Stuffing from our nutritionist Francis Largeman-Roth. This tasty side is easy to cook and will become your favorite dish. Prep time is only 15 minutes total cook time is a quick hour. Also, this dish is under 300 calories, so you won’t need to feel guilty!

First, chop the 1 onion and sage then saute by putting two tablespoons of olive oil in a pan. You’ll know the pan is hot enough when the oil starts to shimmer. Season with a quarter teaspoon of salt and some freshly ground pepper. Add in freshly chopped celery stalks and two links of sweet Italian sausage. As you place the sausage in the pan break up into chunks.

In a separate bowl add three cups of cubed cornbread that has been toasted and two cups of quinoa. Then add a quarter teaspoon of salt and freshly ground pepper. Add a cup of chopped pecans, 1 cup of dried cherries, a half cup of chopped parsley, 3 quarters of a cup of chicken broth and a quarter cup of dry white wine. Stir then transfer ingredients to a 9×13 inch pan.

Add in sausage mixture from frying pan into the 9×13 pan. Place in oven at 350 degrees for 50 minutes. Once cooked take out and let cool. Enjoy!

3 cups of cornbread, cubed
1 cup pecans, roughly chopped
2 tablespoons olive oil
1 medium yellow onion, chopped
4 celery ribs, chopped
¼ teaspoon each salt and pepper
2 links sweet Italian chicken or turkey sausage, casing removed and crumbled
1 teaspoon fresh sage
1 cup dried cherries, unsweetened
2 cups cooked quinoa
½ cup fresh flat-leafed parsley leaves, roughly chopped
¾ cup low sodium chicken broth
¼ cup dry white wine

Toast cornbread cubes in the oven or toaster oven at 350º for 10 minutes. Spray a 13 x 9 x 2 baking pan with cooking spray and set aside. Remove cornbread from oven and set aside; leave oven on. Heat the oil in a large saute pan for 1 minute over medium heat, then add the onion and sage and saute for 2 minutes. Add the celery and cook for 3 minutes. Then add the sausage and cook, stirring occasionally, for 8 minutes or until lightly browned. Transfer the toasted cornbread and quinoa to a large bowl and add the sausage mixture to it. Stir and add the salt, pepper, broth and wine. Transfer to the reserved baking dish and bake at 350º for 50 minutes, until golden brown on top. Serve warm. Serves 12