Ingredients:

    * 8 ounces reduced-fat sausage fully cooked chicken meat (such as Apple’s Chicken Aidell sausage), fried in the pan and cut into large cubes
    * 1 cup small diced onions
    1 cup small diced celery *
    * 1 tablespoon canola oil
    * 1 tablespoon fresh, chopped sage (or 1 tsp dried)
    * 1 tablespoon fresh, chopped rosemary (or 1 1 / 2 tsp dried)
    * 1 tablespoon fresh, chopped thyme (or 1 tsp dried)
    * 3 cups crumbled corn bread prepared (see recipe below)
    * 3 cups cubed whole wheat bread (toasted to stiffen in a toaster)
    * 1 cup chicken broth (double strength, if possible)
    * 1 large apple, cored and diced
    * 2 tablespoons fresh chopped parsley (2 teaspoons parsley flakes)
    * 2 teaspoons poultry seasoning
    * 1 / 2 teaspoon salt
    * 1 / 2 teaspoon black pepper
    * 1 cup chopped red bell pepper

Preparation:

   1st Slow Cooker Preheat high or low heat. If you have not already done, cut the sausage and brown in a rough cubes.
   2nd Meanwhile in large nonstick skillet pan, saute the onions and celery in canola oil for a few minutes. Stir in the sage, rosemary and thyme and continue to cook and stir over medium heat until the mixture is smooth (about 2 minutes more). Spoon mixture into large bowl and stir in sausage and remaining ingredients.
   3rd Coat the inside of the casserole pan with canola oil cooking spray and spoon filling mixture in Crock. Heat on low for a few hours before the party or potluck or heat for an hour on high heat before getting together. If mixture seems too dry, stir, drizzle over chicken broth over the top and.


To Make Cornbread (you will use almost half of the recipe above): If you want to compare corn bread a little on the sweet side, as the southern style decide to opt for the 2 tablespoons sugar. Otherwise, just leave it out.

Ingredients:

    * 1 cup cornmeal
    * 1 / 2 cup unbleached white flour
    * 3 / 4 teaspoon baking powder
    * 3 / 4 teaspoon baking powder
    * 2 tablespoons granulated sugar (optional)
    * 3 / 4 cup low-fat buttermilk
    * 1 large egg (higher omega-3 if any)
    * 4.1 cup egg substitute
    * 2 tablespoons canola oil

Preparation:

   1st Preheat oven to 350 degrees F. Coat a 8×8-inch baking dish with canola cooking spray.
   2nd In large bowl, combine first 4 ingredients donated to blend on low. Add the remaining ingredients in mixing bowl beat at a time and is on low, scraping sides of bowl after 5 seconds, until a smooth dough.
   3rd Pour batter into prepared pan and bake for about 20-25 minutes. Remove from the oven and let.

Yield:
Makes 10 servings

Nutrition information:
Per serving: 180 calories, 7 g protein, 23 g carbohydrates, 7 g fat, saturated fat 1.5 g, 30 mg cholesterol, 3.5 g fiber, 470 mg sodium. Calories from fat: 35 percent.