Savory Cornbread Stuffing

serves 12


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3 tablespoons olive oil
1 1/2 cups finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1 1/2 tablespoons chopped fresh sage
1 1/2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
8 tablespoons unsalted butter, melted
3 large eggs
1 (15.75-ounce) can fat-free, low-sodium chicken broth
5 cups whole-wheat bread, cut into (1/2-inch) cubes
Cooking spray


Preheat oven to 350°. Place oil in a large nonstick skillet over medium heat; add onion, celery, and carrot. Cook 10 minutes, stirring frequently. Stir in sage, thyme, salt, and pepper. Remove from heat.

Whisk butter, eggs, and broth in a large bowl. Add onion mixture, whole-wheat cubes, and cornbread crumbs; toss. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes. Uncover; bake 20 minutes more, or until top is toasted.

Created date

October 2003

Nutritional Information

Calories 358
Fat 18 g
Satfat 9 g
Monofat 7 g
Polyfat 1 g
Protein 9 g
Fiber 3 g
Cholesterol 104 mg
Iron 3 mg
Sodium 750 mg