My Cornbread Dressing

(1)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 18
Ingredients
3 boxes Jiffy Corn Muffin Mix3 eggs1 onion1 cup chopped celery1 Tbsp ground sage1 1/4 tsp seasoning salt2 cups of homemade low sodium chicken broth2 Tbsp of margarine/butter4 slices of whole wheat bread
Directions
Chop onion & celery and cook in water until tender. Prepare cornbread and cook in 9X13 sprayed with Pam pan, Crumble slices of bread or make crumbs in food processor, When cornbread is done, crumble up and add other ingredients. I always add some to the water from the celery and onions. ( I like a moist dressing not dry!) Top with dots of margarine and cook in 375℉ oven for approximately 30 minutes or until golden brown but not dry, 18 servings.
Servings Per Recipe: 18
Nutritional Info Amount Per Serving
  • Calories: 195.6
  • Total Fat: 6.9 g
  • Cholesterol: 43.1 mg
  • Sodium: 423.1 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 0.7 g
  • Protein: 4.0 g

Member Reviews
  • ALILDUCKLING
    I liked this a lot. Haven't made this type dressing before. My main changes were to saute the veggies till tender and to make my own Jiffy mix with Stevia. - 12/10/19