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Servings: 12

Weight Watcher Smart Points: 6

Preparation Time: 30 Minutes

Cooking Time: 90 Minutes

Ready In: 120 Minutes


  • 2 medium or one large apple, chopped
  • ¾ teaspoons baking soda
  • ½ teaspoon black pepper
  • ½ lb. bulk Italian sausage (Bob Evan's is gluten free)
  • 2 Tablespoons butter
  • 1½ cups buttermilk
  • 1½ cups chopped celery
  • 1½ cups cornmeal
  • 3 eggs, lightly beaten
  • 1 teaspoon Kosher salt
  • 2½- 3½ cups low sodium chicken broth*
  • 1½ cups chopped onion
  • ¾ teaspoon rosemary
  • ½ teaspoon thyme
  • ¼ teaspoon turmeric


  1. Preheat oven to 425 degrees
  2. Melt butter in an 8 inch cast iron skillet set over medium heat
  3. In a large bowl, whisk together cornmeal, salt, and baking soda
  4. In another bowl, whisk buttermilk and eggs together
  5. Whisk buttermilk mixture into cornmeal mixture until smooth
  6. Add hot butter to the mixture and whisk until smooth and glossy
  7. Pour mixture into the cast iron skillet and bake for 20-25 minutes or until golden
  8. Let cool for 10 minutes then remove from skillet
  9. Break into large chunks and allow to sit uncovered overnight to dry out
  10. Alternatively, you can bake hunks of cornbread at 200 degrees for about 30 minutes.Butter a 3 quart casserole dish and preheat the oven to 325 degrees.Melt 3 Tablespoons butter in a large skillet over medium heat
  11. Add celery, onion, apple, salt, pepper, rosemary, thyme, and turmeric
  12. Allow to cook, stirring occasionally, about 5 minutes.Add sausage to the pan and cook for an additional 7-10 minutes or until sausage is fully cooked and vegetables are translucent.In a large bowl, crumble cornbread into small or large chunks (I prefer to have larger pieces, but that’s just a personal preference).Stir in celery mixture and beaten eggs
  13. Melt the remaining 3 Tablespoons butter and add it to the mixture along with 2½ cups of the broth
  14. Stir together
  15. The mixture should be pourable but not have a ton of excess liquid
  16. If needed, add additional broth until the mixture is pourable.Pour into greased dish and bake for 40 minutes or until the liquid is absorbed
  17. Turn the oven up to 425 degrees and bake an additional 10-20 minutes or until the dressing is browned and crisp on the outside.

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