Ingredients
1 cup all-purpose flour1 cup cornmeal1/4 cup sugar3 teaspoons baking powder1 teaspoon salt1 cup buttermilk1/4 cup unsweetened applesauce2 large egg whitesDRESSING:1 pound turkey Italian sausage links, casings removed4 celery ribs, chopped1 medium onion, chopped1 medium sweet red pepper, chopped2 medium tart apples, chopped1 cup chopped roasted chestnuts3 tablespoons minced fresh parsley2 garlic cloves, minced1/2 teaspoon dried thyme1/2 teaspoon pepper1 cup reduced-sodium chicken broth1 large egg white
Preparation
For cornbread, combine the first 5 ingredients in a large bowl. Combine the buttermilk, applesauce and egg whites; stir into dry ingredients just until moistened.
Pour into an 8-in. square baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
In a large nonstick skillet, cook the sausage, celery, onion and red pepper over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Crumble cornbread over mixture. Add the apples, chestnuts, parsley, garlic, thyme and pepper. Stir in broth and egg white.
Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 325° for 40 minutes. Uncover; bake 10 minutes longer or until lightly browned.
