Old-Fashioned Cornbread Dressing -- w
Source of Recipe
unkown
Old-Fashioned Cornbread Dressing -12
Time-Saving Tip: .....To make Thanksgiving Day a little less hectic, bake the cornbread 1 to 3 days in advance. Then complete the stuffing preparations the day before or the morning of the dinner, and pop the casserole into the oven 1 hour before serving time.
Yield: 12 servings
1 cup chopped onion
1 cup thinly sliced celery (include leaves)
1 1/2 tsp. dried sage
1 tsp. poultry seasoning
1/4 tsp. ground black pepper
2/3 cup chicken broth or Butter Buds liquid
2 egg whites, lightly beaten (optional)
CORNBREAD
1 1/2 cups whole grain cornmeal
2 tsp. baking powder
4 egg whites, lightly beaten
1 1/4 cups nonfat buttermilk
1 tsp. butter-flavored extract
To make the cornbread, combine the cornmeal and baking powder in a large bowl, and stir to mix well. Add the remaining cornbread ingredients, and stir to mix well
Coat a 9-inch square pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 400 F. for 20 to 25 minutes, or until a wooden toothpick inserted in the center of the bread comes out clean and the bread begins to pull slightly from the sides of the pan.
Cool completely.
Remove the cornbread from the pan, and crumble into a large bowl. Add the remaining ingredients, and toss to mix well. Coat a 2-qt. casserole dish with nonstick cooking spray. Loosely spoon the stuffing into the dish, and bake uncovered at 325 F. for 45 minutes to an hour, or until heated through and lightly browned on top. Serve hot.
NUTRITIONAL FACTS (PER 1/2-CUP SERVING) Calories: 77, Cholesterol: 0 mg, Fat: 0.8 g, Fiber: 2 g, Protein: 3.5 g, Sodium: 107 mg +++ WWP: 1
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