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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 172.4
  • Total Fat: 2.3 g
  • Cholesterol: 17.0 mg
  • Sodium: 1,028.1 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 1.5 g
  • Protein: 4.3 g

View full nutritional breakdown of Cornbread Dressing calories by ingredient
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Cornbread Dressing

Submitted by: ANEWAY

Introduction

Here 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.
Number of Servings: 12

Ingredients


    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

Directions

In a large bowl, combine crmbled cornbred, oven dried wheat bread, and crackers. Mix well, set aside.

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.






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Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    Quite good. I made it with smoked pork chops and it went very well with them. - 3/27/07

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