Corn Bread-Sausage Stuffing

Ingredients

• 1 pound hot Italian sausage, thinly sliced
• 1 teaspoon olive oil
• 2 cloves garlic, peeled and minced
• 1 medium onion, peeled and diced
• 1 large red bell pepper, cored, deribbed and diced
• 8 cups stale corn bread crumbs
• 4 large scallions, green part only, thinly sliced
• 1 ½ teaspoons salt
• Freshly ground pepper to taste
• 1 cup dark beer
• Chicken broth, homemade or low-sodium canned, if needed

• Nutritional Information

  • Nutritional analysis per serving (14 servings)

    374 calories; 13 grams fat; 4 grams saturated fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 13 grams protein; 24 milligrams cholesterol; 940 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Twelve cups

Preparation

1. Cook the sausage in a skillet over medium heat, breaking it up with the back of a wooden spoon. Set aside. Heat the olive oil in a medium nonstick skillet, add the garlic and onion and saute for 2 minutes. Add the red pepper and saute until just tender, about 3 minutes.
2. In a large bowl, combine the corn bread crumbs, sausage and onion mixture. Toss in the scallions, salt and pepper. Stir in the beer.
3. Fill the bird loosely with stuffing; place any remaining stuffing in a casserole and moisten with chicken broth. Roast the bird. Bake the extra stuffing, covered, for about 30 minutes.

40 minutes