Cornbread, Sausage, and Herb Stuffing

Ingredients

• 1 teaspoon double-acting baking powder 
• 1  bay leaves 
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons canola oil 
• 1 cup celery diced
• 10 servings cornbread 
• 1 large eggs lightly beaten
• 2 large eggs lightly beaten
• 2.3 cups fat-skimmed beef broth fat-free
• 1 cup skim milk fat-free
• 1 cup flour all-purpose
• 1 teaspoon garlic minced
• 0.8 cup cornmeal yellow stone-ground finely
• 6 ounces turkey sausage fresh italian
• 0.5 teaspoon kosher salt 
• 2 teaspoons olive oil 
• 2 cups onion finely chopped
• 0.8 teaspoon poultry seasoning 
• 0.5 teaspoon salt 
• 10 servings pepperidge farm sage and onion stuffing stuffing 

Equipment

• frying pan
• baking sheet
• oven
• wire rack
• baking pan
• aluminum foil

Directions

1. Preheat oven to 42
2. Combine first 4 ingredients; make well in center.
3. Combine milk, oil, and egg; add to flour mixture, stirring just until moist. Spoon batter into 8-inch square pan coated with cooking spray.
4. Bake 25 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on wire rack.
5. Remove from pan; cool.
6. Reduce oven to 37
7. Cut cornbread into 1-inch cubes, and place on baking sheet in even layer.
8. Bake 1215 minutes or until golden.
9. Let cool.
10. Heat olive oil in skillet over medium-high heat.
11. Add sausage; cook, crumbling, 8 minutes or until browned.
12. Add onion and bay leaf; cook 4 minutes or until onion starts to brown, stirring occasionally.
13. Add celery, and cook 5 minutes.
14. Add garlic and next 3 ingredients; cook, stirring constantly, for 1 minute.
15. Remove from heat; discard bay leaf. Cool about 20 minutes or until room temperature.
16. Combine cornbread and sausage mixture.
17. Add broth and eggs; stir just until moistened. Spoon into 2-inch deep, 7- x 11-inch baking dish coated with cooking spray.
18. Bake, covered with foil, 28 min-utes. Uncover; bake 10 minutes until top is crisp and golden.