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Old Fashioned Cornbread Stuffing Recipe
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Chopped onions||1⁄4 Cup (4 tbs)|
|Snipped fresh parsley||2 Tablespoon|
|Ground sage||1 1⁄2 Teaspoon|
|Unseasoned cornbread dressing cubes||2 3⁄4 Cup (44 tbs)|
|Defatted chicken broth||1 1⁄2 Cup (24 tbs)|
Calories 212 Calories from Fat 84
% Daily Value*
Total Fat 9 g14.4%
Saturated Fat 1.4 g7.2%
Trans Fat 0 g
Cholesterol 33.6 mg11.2%
Sodium 896.4 mg37.4%
Total Carbohydrates 22 g7.3%
Dietary Fiber 2.9 g11.5%
Sugars 3.6 g
Protein 11 g21.2%
Vitamin A 16.2% Vitamin C 19.6%
Calcium 8.6% Iron 7.9%
*Based on a 2000 Calorie diet
Lightly spray a medium skillet with no-stick spray.
Add the celery, mushrooms and onions.
Cook and stir over medium heat until tender.
Stir in the parsley and sage.
Lightly spray a 1 1/2- to 2-quart casserole with no-stick spray.
Place the cornbread in the casserole.
Then add the onion mixture.
Drizzle with 1 cup of the broth.
If necessary, drizzle with enough of the remaining 1/2 cup of broth to moisten the bread; gently toss to mix well.
Bake, uncovered, for 30 to 40 minutes or until heated through.