Side Dishes and Vegetables: Side Dishes

Last Editorial Review: 2/25/2009


Chicken Sausage Cornbread Stuffing (Slow cooker)


  • 8 ounces reduced-fat fully cooked chicken sausage (such as Aidell's Chicken Apple Sausage), browned in pan and cut into a coarse dice
  • 1 cup small diced onions
  • 1 cup small diced celery
  • 1 tablespoon canola oil
  • 1 tablespoon fresh, chopped sage (or 1 teaspoon dried)
  • 1 tablespoon fresh, chopped rosemary (or 1 1/2 teaspoon dried)
  • 1 tablespoon fresh, chopped thyme (or 1 teaspoon dried)
  • 3 cups crumbled prepared corn bread (see recipe below)
  • 3 cups cubed whole wheat bread (toasted in a toaster to stiffen)
  • 1 cup chicken broth (double strength if possible)
  • 1 large apple, cored and diced
  • 2 tablespoons fresh chopped parsley (2 teaspoon parsley flakes)
  • 2 teaspoons poultry seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup chopped red pepper


  1. Preheat slow cooker to low or high heat. If you haven't already done so, brown the sausage and cut into a coarse dice.
  2. Meanwhile in large, nonstick frying pan, sauté the onions and celery in canola oil for a few minutes. Stir in the sage, rosemary, and thyme and continue to cook and stir over medium heat until mixture is softened (about 2 minutes more). Spoon mixture into large mixing bowl and stir in the sausage and the remaining ingredients.
  3. Coat the inside of the slow cooker crock with canola oil cooking spray and spoon stuffing mixture into crock. Heat on low a couple of hours before the dinner party or potluck or heat for one hour on high heat before the get together. If mixture seems too dry, drizzle more chicken broth over the top and stir.

To Make Cornbread (you will use almost half for the recipe above): If you like you cornbread a little on the sweet side, as compared to the southern style, opt for the 2 tablespoons of sugar. Otherwise, just leave it out.


  • 1 cup cornmeal
  • 1/2 cup unbleached white flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 2 tablespoons granulated sugar (optional)
  • 3/4 cup lowfat buttermilk
  • 1 large egg (higher omega-3 if available)
  • 1/4 cup egg substitute
  • 2 tablespoons canola oil


  1. Preheat oven to 350 degrees F. Coat an 8x8-inch baking dish with canola cooking spray.
  2. In large mixing bowl, combine first 4 ingredients, beating on low to blend. Add the remaining ingredients all at once in mixing bowl and beat on low, scraping sides of bowl after 5 seconds, until a smooth batter forms.
  3. Pour batter into prepared baking dish and bake for approximately 20 to 25 minutes. Remove from oven and let cool.

Makes 10 servings

Nutritional Information:
Per serving: 180 calories, 7 g protein, 23 g carbohydrate, 7 g fat, 1.5 g saturated fat, 30 mg cholesterol, 3.5 g fiber, 470 mg sodium. Calories from fat: 35 percent.

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