Poole's Cornbread & Sage Dressing
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 133.7
- Total Fat: 4.0 g
- Cholesterol: 49.6 mg
- Sodium: 237.8 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 2.6 g
- Protein: 4.9 g
View full nutritional breakdown of Poole's Cornbread & Sage Dressing calories by ingredient
Introduction
This is served annually at our house. I was curious at the caloric content since NOT having it is NOT an option (lol). Cook time varies...but 60-70 minutes max for all. This is served annually at our house. I was curious at the caloric content since NOT having it is NOT an option (lol). Cook time varies...but 60-70 minutes max for all.Number of Servings: 9
Ingredients
-
1-1/2 cup Self Rising Corn Meal Mix
1 cup Low-fat Buttermilk
1 Egg
1/2 Cup Onion
1 Tbs rubbed sage
1 Tbs Canola Oil
-------------------------------
2 cups diced celery
1 cup chopped onion
1 Tbs rubbed sage
1 can of 98% FF Chicken broth
1 Egg
EVOO Spray
Directions
Preheat oven to 425.
Bake Cornbread: Mix meal, buttermilk, egg
Stir in Onion and Sage.
Bake in an 8" cast iron skillet that you put the 1 TBS oil in AS YOU PREHEAT THE OVEN.
------------------------------------
After corn bread cools enough to crumble (the browned bottom and sides are the BEST PART), crumble into a large bowl. Add celery, onion and sage. Let sit for a while if you'd like. We let ours sit overnight...the sage really permeates the bread. Beat the egg and broth together. Spray a 9" square pan with EVOO. Mix the liquid to the bread mix. If more moisture is needed, add some water. Pour mixture in the prepared pan and bake at 350 degrees until golden brown.
Serving Size: Makes 9 servings in a 9x9 square pan
Number of Servings: 9
Recipe submitted by SparkPeople user MELRHO66.
Bake Cornbread: Mix meal, buttermilk, egg
Stir in Onion and Sage.
Bake in an 8" cast iron skillet that you put the 1 TBS oil in AS YOU PREHEAT THE OVEN.
------------------------------------
After corn bread cools enough to crumble (the browned bottom and sides are the BEST PART), crumble into a large bowl. Add celery, onion and sage. Let sit for a while if you'd like. We let ours sit overnight...the sage really permeates the bread. Beat the egg and broth together. Spray a 9" square pan with EVOO. Mix the liquid to the bread mix. If more moisture is needed, add some water. Pour mixture in the prepared pan and bake at 350 degrees until golden brown.
Serving Size: Makes 9 servings in a 9x9 square pan
Number of Servings: 9
Recipe submitted by SparkPeople user MELRHO66.