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Baked Cornbread Dressing

Healthycooking's picture
  Finely chopped celery 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Snipped fresh parsley/2 teaspoon dried parsley 2 Tablespoon
  Ground sage 1 Teaspoon
  Poultry seasoning 1 1⁄2 Teaspoon
  Cracked black pepper 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Unseasoned cornbread stuffing cubes 24 Ounce (2 Packages, 12 Ounce Each)
  Chicken stock/Homemade turkey stock 3 Cup (48 tbs) (Fat Free / Low Salt)
  Egg substitute/4 egg whites 1⁄2 Cup (8 tbs)

Preheat oven to 350 degrees.
Lightly spray a medium nonstick skillet with cooking spray.
Add the celery and onions.
Cook over medium heat until tender.
Stir in herbs, seasoning and spices.
Lightly spray a large casserole dish with cooking spray.
Place the cornbread cubes in casserole.
Add onion and celery mixture, 2 cups of the broth and egg substitute.
Gently toss.
Drizzle with remaining broth to moisten bread thoroughly; gently toss again to mix well.
Bake uncovered for 30 to 40 minutes or until heated through.

Recipe Summary

Side Dish

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