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Spicy Cornbread Stuffing

  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

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: 
Quick, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3402 Calories from Fat 573

% Daily Value*

Total Fat 65 g99.4%

Saturated Fat 12.8 g64%

Trans Fat 0 g

Cholesterol 21.6 mg7.2%

Sodium 4673 mg194.7%

Total Carbohydrates 608 g202.7%

Dietary Fiber 85.8 g343.2%

Sugars 99.4 g

Protein 111 g222.8%

Vitamin A 444% Vitamin C 50.5%

Calcium 23.5% Iron 316.9%

*Based on a 2000 Calorie diet

Spicy Cornbread Stuffing Recipe