Cornbread Stuffing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 (8.5 ounce) package jiffy corn muffin mix, 2 serving White Bread, 6 cup, cubesCarrots, raw, 2 cup, chopped Celery, raw, 2 cup, diced Mushrooms, fresh, 2 cup, pieces or slicesSmart Balance, Smart Balance Omega Plus Buttery Spread, 1 Tbsp, 8 serving Egg, fresh, 2 medium BeatenSage, ground, 1 tbsp Turmeric, ground, 1 tbsp *Swanson Natural Goodness Chicken Broth, 2.5 cup Granny smith apple - 1 med. apple, 1 serving
Bake cornbread the night before and let cool.
Pre-heat oven to 350F.
Saute carrots, celery, mushrooms and apple cubes in 1/2 cup of butter.
While that is sauteing, cube day old bread and cornbread.
Add sauteed veggies and fruit to a large bowl and add bread. Add in spices, eggs and enough broth for desired moisture. Usually about 2.5 cups. Mix together.
In a 13x9 pan, spray with cooking oil and add in stuffing mixture. Cover with foil and cook for 25 mins then remove cover and cook for another 8-10mins.
Serving Size: 1/2 cup = serving
Number of Servings: 20
Recipe submitted by SparkPeople user CERULEANSIN516.
Pre-heat oven to 350F.
Saute carrots, celery, mushrooms and apple cubes in 1/2 cup of butter.
While that is sauteing, cube day old bread and cornbread.
Add sauteed veggies and fruit to a large bowl and add bread. Add in spices, eggs and enough broth for desired moisture. Usually about 2.5 cups. Mix together.
In a 13x9 pan, spray with cooking oil and add in stuffing mixture. Cover with foil and cook for 25 mins then remove cover and cook for another 8-10mins.
Serving Size: 1/2 cup = serving
Number of Servings: 20
Recipe submitted by SparkPeople user CERULEANSIN516.
Nutritional Info Amount Per Serving
- Calories: 178.2
- Total Fat: 4.6 g
- Cholesterol: 16.3 mg
- Sodium: 208.6 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 1.2 g
- Protein: 2.2 g
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