Cornbread DressingSubmitted by: ANEWAY
IntroductionHere is a lowfat version of my traditional cornbread dressing. It's fantastic with turkey on Thanksgiving, or a side dish anytime of year. Here is a lowfat version of my traditional cornbread dressing. It's fantastic with turkey on Thanksgiving, or a side dish anytime of year.
8 of 12 servings of Krusteaz Honey Cornbread - Fat Free (I saved 2 muffins to eat with dinner)
4 slices Nature's Own Double Fiber Wheat Bread
1/2 sleeve Saltine Crackers, 20 crackers
Celery, raw, 1 cup, diced
Yellow Onions, raw, 1 small
3 Tbs. Country Crock, Shedd's Spread Country Crock Plus Yogurt
3 1/2 cups canned Chicken Broth or Bouillon
Salt, .5 tsp (or to taste)
Fresh Ground Black Pepper, .5 tsp (or to taste)
Fresh Sage, minced fine, .5 tsp (optional)
Poultry seasoning, 1 tbsp (optional)
1 1/2 serving of egg beaters
1 large fresh Egg
In a large skillet, saute the chopped celery and onion in "butter" until transparent (5-10 minutes).
Pour sauteed mixture over cornbread mixture. Add broth, mix well, tast, and add salt, pepper, sage and poultry seasoning to taste. Mix well.
Add beaten eggs and mix weel.
Reserve 2 heaping tablesppons of this mixture for giblet gravey if desired.
Pour mixutre into a greased 9X13 baking dish, and bake until dressing is done, about 45 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user ANEWAY.