Herbed Corn Bread Dressing -- e-w
Source of Recipe
Better Homes & Gardens Diabetic Living
Herbed Corn Bread Dressing -- e-w
Serves: 8
2 stalks celery, sliced
3/4 c. chopped onion
1 tsp. bottled minced garlic
2 T. olive oil
4 c. crumbled corn bread
3 slices whole wheat bread, dried and crumbled
1/4 c. snipped fresh parsley
1-1/2 tsp. dried sage, crushed
1 tsp. dried thyme, crushed
1/2 tsp. marjoram, crushed
1/2 tsp. black pepper
1/8 tsp. salt
3/4 c. refrigerated or frozen egg product, thawed
1/2 to 3/4 c. reduced-sodium chicken broth
Preheat oven to 375º. Grease 2-qt. rectangular baking dish; set aside. In a large skillet, cook celery, onion and garlic in hot oil about 10 minutes or until vegetables are tender.
In an extra-large bowl, combine corn bread and whole wheat bread. Stir in vegetable mixture, and the next 5 spices. Add egg product; toss gently to coat. Drizzle with enough broth to moisten, tossing gently to combine.
Spoon dressing into prepared dish. Bake about 20 minutes or until heated through (165º.)
One serving equals: 226 calories…8 gm fat (1 gm saturated)…18 mg cholesterol…492 mg sodium…32 gm carbohydrate…3 g, fiber…7 gm protein ++++ Exchanges: 2 starch…1-1/2 fat ++++ WWP:5
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