Cornbread Stuffing
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Cornbread Stuffing calories by ingredient
Introduction
This is my very favorite part of Thanksgiving! I will skip the pies and candied sweet potatoes, but pass the stuffing! I 'skinnied' the stuffing up, but haven't sacrificed the flavor in this version of our traditional corn bread stuffing. This is my very favorite part of Thanksgiving! I will skip the pies and candied sweet potatoes, but pass the stuffing! I 'skinnied' the stuffing up, but haven't sacrificed the flavor in this version of our traditional corn bread stuffing.Number of Servings: 12
Ingredients
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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
Directions
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.
Member Ratings For This Recipe
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