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Spicy Cornbread Stuffing

Healthycooking's picture
Ingredients
  Celery stalks 2 , minced
  Carrots 2 , minced
  Onion 1 , minced
  Olive oil 1 Teaspoon
  Cornbread 4 Cup (64 tbs), coarsely crumbled
  Red pepper flakes 2 Teaspoon
  Dried sage 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Fat free egg substitute 1⁄4 Cup (4 tbs)
  Defatted chicken stock 3 Cup (48 tbs)
Directions

GETTING READY
1. Preheat the oven at 350°.

MAKING
2. Take a large size bowl and mix together celery, carrots, onions and oil.
3. Use vented plastic wrap to cover the bowl and place it in the microwave for 4 minutes or until the ingredients turn soft.
4. Stir in some cornbread, pepper flakes, sage and thyme. Mix well.
5. Then add just about 2 cups stock and eggs. Mix well.
6. Add additional 1 cup of stock to moisten the bread, it case it is really dry. Don’t make it soggy.
7. Take a 2- or 3-quart casserole and coat with non-stick spray.
8. Pour in the stuffing and cover with foil.
9. Place in the oven for 20 minutes.
10. Discard the foil cover and bake for additional 5 minutes to crisp the top.

SERVING
11. Serve hot in a serving dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken
Preparation Time: 
40 Minutes
Cook Time: 
30 Minutes
Ready In: 
70 Minutes
Servings: 
6

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