THANKSGIVING SPECIAL : Slim Dressing

You can’t cut the fat completely out of turkey, but you don’t have to add any either. This stuffing made with lower-fat turkey sausage instead of pork has just three grams of fat per serving. Skip the usual butter basting on the bird--the Soy, Ginger and Five-Spice Turkey recipe on page H28 is a good alternative, and it produces a great-tasting low-fat holiday bird.

Another way to cut down on the fat is to bake the stuffing separately from the turkey. We like baking it in large, shallow muffin-top pans that get the stuffing crisp and brown all over. This method also lets you know just how many grams of fat you’re consuming. You can also cut out the turkey sausage entirely to trim the fat further.

The base for the stuffing is our great-tasting low-fat corn bread recipe that is seasoned with fresh sage. After cubing the baked and cooled corn bread, add the mushrooms, roasted red pepper, garlic and herbs, along with a small amount of turkey sausage for rich meaty flavor.

The stuffing may be prepared ahead and baked. Cover lightly with foil and reheat just before serving.

SAUSAGE AND SAGE CORN BREAD STUFFING

CORN BREAD 1 1/2 cups cornmeal

1/2 cup flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 tablespoon minced fresh sage

1 1/2 cups nonfat milk

1 tablespoon vinegar

1/2 cup egg substitute (equivalent to 2 eggs)

1 (8-ounce) can cream-style corn

*

STUFFING 2 turkey sausage patties (about 2 1/2 ounces)

1 cup chopped onion

2 cloves garlic, minced

1/2 cup chopped celery

2 cups coarsely chopped mushrooms

1 red bell pepper, roasted, peeled and chopped

1/4 cup chopped parsley

1/4 cup minced fresh sage

Salt, pepper

1/2 cup egg substitute (equivalent to 2 eggs)

1/2 cup defatted turkey or chicken broth

* CORN BREAD

Combine cornmeal, flour, baking powder, baking soda and salt in bowl. Stir in sage.

Combine milk and vinegar and let stand 5 minutes. Stir in egg substitute and corn.

Stir liquid ingredients quickly into dry ingredients just until dry ingredients are moistened. Pour into lightly buttered 8-inch square baking pan or one that has been sprayed with non-stick butter-flavored cooking spray. Bake at 450 degrees until toothpick inserted in center comes out clean, about 25 to 30 minutes. Cool to room temperature. Cut into 1/2-inch cubes and reserve in large bowl.

*STUFFING

Saute sausage patties in skillet, breaking up with spoon until browned. Add onion, garlic and celery and continue to saute until onion is tender. Stir in mushrooms, cover and cook until tender, about 5 minutes. Remove from heat and stir in bell pepper, parsley, sage and salt and pepper to taste. Add to cubed corn bread in bowl.

Combine egg substitute and broth. Pour broth over stuffing and toss until mixed. If necessary, add additional broth to moisten to desired consistency. Correct seasoning. Spoon 1/2 cup stuffing evenly into each of 6 cups in muffin pan that has been lightly buttered or sprayed with butter-flavored non-stick cooking spray. Lightly brush tops with butter or lightly spray with butter-flavored non-stick cooking spray. Bake at 425 degrees until stuffing begins to brown and edges are crisp, about 25 to 30 minutes.

Makes 10 servings.

Each serving contains about:

178 calories; 605 mg sodium; 12 mg cholesterol; 3 grams fat; 31 grams carbohydrates; 9 grams protein; 0.68 gram fiber.