Cornbread Stuffing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Ingredients:*Cornbread (Jiffy box mix/ svg = 1/6 of mix), 12 serving Egg substitute, liquid (Egg Beaters), 0.5 cup *Milk, Fat Free, Skim, 6 oz Chicken Broth, 1 cup (8 fl oz) *Dehydrated Chopped Onion, 6 tbsp Poultry seasoning, 2 tbsp Celery, raw, 1 cup, diced Turkey breast meat, 4 ounce(s) Egg Substitute, 1/2 cup
Prepare Jiffy cornbread as directed using skim milk and egg substitute. Bake in 8X13 pan.
When cornbread is finished, turn out into large bowl and break into pieces. Let cool while preparing the rest of the dressing:
Cook celery and onion in 1c broth.
Mix chopped turkey breast and poultry seasoning into the cornbread. When celery is tender, add contents of pan into cornbread and mix well, adding more water if necessary to make thick batter-like consistency. Mix in the egg substitute. Pour all into a 9x13 pan and bake at 350 degrees for 1 hour or until knife inserted in middle comes out clean.
Serving Size: Makes 12 1/2c servings
Number of Servings: 12
Recipe submitted by SparkPeople user HAPPYWIFE.
When cornbread is finished, turn out into large bowl and break into pieces. Let cool while preparing the rest of the dressing:
Cook celery and onion in 1c broth.
Mix chopped turkey breast and poultry seasoning into the cornbread. When celery is tender, add contents of pan into cornbread and mix well, adding more water if necessary to make thick batter-like consistency. Mix in the egg substitute. Pour all into a 9x13 pan and bake at 350 degrees for 1 hour or until knife inserted in middle comes out clean.
Serving Size: Makes 12 1/2c servings
Number of Servings: 12
Recipe submitted by SparkPeople user HAPPYWIFE.
Nutritional Info Amount Per Serving
- Calories: 218.3
- Total Fat: 5.3 g
- Cholesterol: 10.0 mg
- Sodium: 571.8 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 0.5 g
- Protein: 6.6 g