Cornbread stuffing, a Southern favorite, is a nice change from more traditional white-bread stuffing. Our delectable recipe uses Italian turkey sausage, rather than pork, and omits all the butter and cream to cut the fat by two-thirds. The stuffing is lower in sodium as well and so easy to make that it’s sure to become a favorite side year-round.

Makes 12 servings, scant 1 cup each

ACTIVE TIME: 25 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Easy

1 pound sweet Italian turkey sausage (about 4 links), casings removed
2 cups finely chopped onion
1 1/2 cups finely chopped celery
1/4 teaspoon salt
Freshly ground pepper to taste
2 pounds prepared cornbread, cut into 3/4-inch cubes (about 12 cups)
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh sage
1 1/2-3 cups reduced-sodium chicken broth

1. Preheat oven to 325°F. Coat a 9-by-13-inch baking pan with cooking spray.
2. Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes. Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes. Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage.
3. Bring broth to a simmer in a small saucepan. Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.
4. Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.

NUTRITION INFORMATION: Per serving: 242 calories; 8 g fat (3 g sat, 0 g mono); 29 mg cholesterol; 34 g carbohydrate; 10 g protein; 2 g fiber; 692 mg sodium; 79 mg potassium.
2 Carbohydrate Servings
Exchanges: 2 starch, 1 medium-fat meat

MAKE AHEAD TIP: Prepare through Step 3, cover and refrigerate for up to 1 day. Bake at 350°F until hot, about 30 minutes.

What is it about cornbread that makes such a good stuffing? This one fluffs up with the broth. I divide into 2 batches, one without the sausage for our vegetarians in the crowd.

Laura, Wilton, NH

This was very good but it felt like something was missing. Plus the cornbread didn't hold up very well. I would recommend using cornbread made at least a day in advance and cutting it into bigger pieces.

Bethany, Superior, CO

It helps to toast the cornbread first. I added chopped pecans, diced apple and dried cranberries too. Everyone loved it.

Julie, Toronto, ON

We used a squash cornbread recipe from elsewhere, and we used a sweet chicken gravy. We added scallion instead of parsley. We also used a pork sausage. The stuffing was delicious - the cornbread gave it a good texture. We didn't really taste the sage.

Ana C. and Dave P., New York!, NY

I thought this stuffing would be a nice change, but nobody in my family cared for it. I made the cornbread a day in advance, but it still didn't hold up well. I will just make regular bread stuffing next time. They also did not care for the Cider Gravy much either.

Angela, Westland, MI

My husband and I made this for Christmas dinner and we absolutely adored it. We're making it again for Easter and I'm anxious to hear what my family thinks of it. I'm sure they will love it too!

Kelly, Charlotte, NC

This stuffing is incredible! Tastier that the "standard stuffing" I've been served for years.

Leah, Pennsylvania Furnace, PA

This was by far the BEST stuffing I have ever had. I served it to my husband and his friend and they both agreed it was the best stuffing they have had. It was perfectly moist and no where near dry! I would definitely recommend this recipe. Its going to be a Thanksgiving tradition from here on out! Thanks!

Laura, Jacksonville, NC