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

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Savory Cornbread Stuffing Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy