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Spicy Cornbread Stuffing

Ingredients
  Celery stalks 2 , minced
  Carrots 2 , minced
  Onion 1 , minced
  Olive oil 1 Teaspoon
  Cornbread 4 Cup (64 tbs)
  Pepper flakes 2 Teaspoon
  Dried sage 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Fat free egg substitute 1⁄4 Cup (4 tbs)
  Chicken stock 3 Cup (48 tbs), defatted
Directions

In a large bowl, combine the celery, carrots, onions and oil.
Cover with vented plastic wrap and microwave on high for 4 minutes, or until the vegetables are tender.
Add the cornbread, pepper flakes, sage and thyme.
Toss to mix well.
Add the egg and 2 cups stock.
Stir well.
If the bread is really dry, add enough of the remaining 1 cup stock to moisten it but not make it soggy.
Coat a 2 or 3-quart casserole with no-stick spray.
Add the stuffing.
Cover with foil.
Bake at 350° for 20 minutes.
Remove the foil and bake for 5 minutes to crisp the top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Bread
Ingredient: 
Corn
Interest: 
Quick, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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