Savory Cornbread Stuffing

Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 358
  • Fat: 18g
  • Saturated fat: 9g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 1g
  • Protein: 9g
  • Fiber: 3g
  • Cholesterol: 104mg
  • Iron: 3mg
  • Sodium: 750mg


  • 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


  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.
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