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Cornbread Stuffing with Sage

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2 ½ teaspoons canola oil
1 lb. onions, diced
4 (1-oz) turkey breakfast sausage links, casing removed and crumbled
1 ½ cup frozen corn kernels
4 celery stalks, diced
2 large Granny Smith apples, peeled and diced
3 tablespoons fresh sage leaves, chopped
5 cups dry herb-seasoned cornbread stuffing mix
2 cups low-sodium chicken broth

Preheat oven to 350 degrees F.  Spray a large rimmed baking sheet with nonstick spray.  Heat oil in a large nonstick skillet over medium heat.  Add onions and cook, stirring occasionally, until tender, 8 minutes.  Add sausage and brown, breaking it apart with wooden spoon, 4 minutes.  Add corn and celery.  Cook, stirring occasionally, until celery is crisp-tender, 4 minutes.  Stir in apples and sage.  Cover and cook until apple is crisp-tender, 4 minutes, stirring once halfway through cooking time.

Transfer apple mixture to large bowl.  Add stuffing mix and broth; toss gently until evenly moistened.  

Spread stuffing on baking sheet and cover with foil.  (If making ahead, cool completely.  Chill up to 3 days.  Return to room temperature.)  Bake 20 minutes.  Uncover and bake until top is golden and crisp, 15 minutes.  Transfer stuffing to serving bowl.

Per serving (2/3 cup): 228 calories, 4 g total fat, 1 g saturated fat, 0 g trans fat, 7 mg chol, 528 mg sodium, 46 g total carb, 9 g sugar, 4 g fiber, 7 g protein, 50 mg, calcium.  POINTSPLUS VALUE: 6

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