Cranberry-Pecan Corn Bread Dressing

recipe

Yield:

12 servings (serving size: 1/3 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 27 Minutes
Cook: 50 Minutes

Nutritional Information

Calories 131
Fat 5.7 g
Satfat 1.3 g
Protein 4 g
Carbohydrate 16.3 g
Cholesterol 38 mg
Iron 0.8 mg
Sodium 218 mg
Caloriesfromfat 39 %
Fiber 1.3 g
Calcium 36 mg

Ingredients

1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup 1% low-fat milk
1 large egg, lightly beaten
Cooking spray
1 tablespoon butter
3/4 cup chopped onion (1/2 medium)
1/2 cup chopped celery (1 stalk)
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh thyme
1/4 teaspoon black pepper
1/2 cup chopped pecans, toasted
1/2 cup dried cranberries
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 cup 1% low-fat milk
1 large egg
1 large egg white

Preparation

Preheat oven to 425°.

Combine first 5 ingredients in a medium bowl. Combine 1/2 cup milk and 1 egg in a small bowl, stirring well. Add milk mixture to dry ingredients, stirring just until moist. Pour batter into an 8-inch square pan coated with cooking spray. Bake at 425° for 13 minutes or until golden. Cool in pan.

Reduce oven temperature to 350°.

Crumble corn bread into small pieces in a large bowl.

Melt butter over medium heat in a medium nonstick skillet. Add onion and celery, and sauté 4 minutes or until tender. Stir in sage, thyme, and pepper. Add celery mixture, pecans, and cranberries to crumbled corn bread, and stir.

Combine chicken broth, 1/4 cup milk, egg, and egg white. Add chicken broth mixture to corn bread mixture, stirring gently to combine. Spoon mixture into an 8-inch square pan coated with cooking spray. Bake at 350° for 30 minutes or until set and lightly browned.

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
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