Cornbread Stuffing
Nutritional Info
- Servings Per Recipe: 20
- 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
View full nutritional breakdown of Cornbread Stuffing calories by ingredient
Number of Servings: 20
Ingredients
-
1 (8.5 ounce) package jiffy corn muffin mix, 2 serving
White Bread, 6 cup, cubes
Carrots, raw, 2 cup, chopped
Celery, raw, 2 cup, diced
Mushrooms, fresh, 2 cup, pieces or slices
Smart Balance, Smart Balance Omega Plus Buttery Spread, 1 Tbsp, 8 serving
Egg, fresh, 2 medium Beaten
Sage, ground, 1 tbsp
Turmeric, ground, 1 tbsp
*Swanson Natural Goodness Chicken Broth, 2.5 cup
Granny smith apple - 1 med. apple, 1 serving
Directions
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.