You are here: Home » Recipes » Buttermilk Cornbread Dressing with Sausage and Figs Buttermilk Cornbread Dressing with Sausage and Figs Recipe by Relish Yield servings PrintEmail Ingredients 8 cups toasted Buttermilk Cornbread cubes*12 ounces lean turkey Italian sausage (about 3 links)1 tablespoon olive oil2 cups chopped onion1/2 cup chopped celery1 tablespoon chopped garlic3 1/2 cups fat-free, low-sodium chicken broth, divided1 1/2 cups coarsely chopped dried figs1 teaspoon dried sage1 teaspoon dried thyme1/2 teaspoon dried marjoram3 tablespoons chopped fresh parsley2 eggs, lightly beaten1/4 teaspoon salt Freshly ground black pepper *Buttermilk Cornbread Makes one 8-inch square pan for about 8 cups cubed cornbread. Cooking spray1 cup yellow whole grain cornmeal3/4 cup whole wheat flour2 teaspoons baking powder1 teaspoon salt1/4 teaspoon baking soda1 cup low-fat buttermilk2 tablespoons olive oil2 eggs2 tablespoons dark honey or agave nectar Instructions Preheat oven to 325 F. Place toasted cornbread cubes in a large bowl, and set aside. Saute sausage in small nonstick pan over medium-high heat until brown and thoroughly cooked. Drain well; crumble; set aside. Heat oil in a large nonstick skillet over medium heat. Stir in onion and celery; cook 5 minutes, stirring frequently. Add garlic. Saute 1 minute longer. Stir in 1/2 cup broth, sausage, figs and dried herbs. Simmer 3 minutes. Add salt and pepper. Remove from heat. Pour vegetable mixture over cornbread. Add parsley and stir well. (Dressing may be prepared a day ahead to this point and refrigerated, covered, in mixing bowl.) Transfer stuffing to a shallow 2-quart baking dish. Combine eggs and remaining broth; pour over cornbread mixture, tossing well. Cover baking dish with foil. Bake 25 minutes. Remove foil; increase oven temperature to 375 F and bake until top begins to brown, about 10 minutes longer. For Buttermilk Cornbread: Preheat oven to 400 F. Coat an 8-inch square baking pan with cooking spray. Combine cornmeal, flour, baking powder, salt and baking soda in a mixing bowl. Combine buttermilk, olive oil, eggs and honey whisk well. Add to flour mixture and stir just until smooth. Pour into prepared baking pan. Bake 18 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. To toast bread cubes for the dressing: Preheat oven to 400 F. Cut cornbread into 1/2-inch cubes. Place cubes on baking sheets; bake 5 to 7 minutes, until lightly browned.