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Savory Cornbread Stuffing

Yield serves 12

Ingredients

  • 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
  • 1 recipe Homemade Cornbread Crumbs
  • Cooking spray

Nutrition 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

How to Make It

  1. 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.

  2. 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.