Cornbread Dressing
- 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
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.
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.
Nutritional Info 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
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