- Recipes Home
- Interest Groups
Baked Cornbread Dressing Recipe
|Finely chopped celery||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Snipped fresh parsley/2 teaspoon dried parsley||2 Tablespoon|
|Ground sage||1 Teaspoon|
|Poultry seasoning||1 1⁄2 Teaspoon|
|Cracked black pepper||1⁄2 Teaspoon|
|Unseasoned cornbread stuffing cubes||24 Ounce (2 Packages, 12 Ounce Each)|
|Chicken stock/Homemade turkey stock||3 Cup (48 tbs) (Fat Free / Low Salt)|
|Egg substitute/4 egg whites||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1321 Calories from Fat 547
% Daily Value*
Total Fat 61 g94%
Saturated Fat 10.7 g53.5%
Trans Fat 0 g
Cholesterol 162.7 mg
Sodium 5061 mg210.9%
Total Carbohydrates 127 g42.3%
Dietary Fiber 13.1 g52.5%
Sugars 32.1 g
Protein 68 g135.6%
Vitamin A 77.2% Vitamin C 91.1%
Calcium 38.6% Iron 60.8%
*Based on a 2000 Calorie diet
Lightly spray a medium nonstick skillet with cooking spray.
Add the celery and onions.
Cook over medium heat until tender.
Stir in herbs, seasoning and spices.
Lightly spray a large casserole dish with cooking spray.
Place the cornbread cubes in casserole.
Add onion and celery mixture, 2 cups of the broth and egg substitute.
Drizzle with remaining broth to moisten bread thoroughly; gently toss again to mix well.
Bake uncovered for 30 to 40 minutes or until heated through.