Spicy Cornbread Stuffing Recipe
Ingredients
| Celery - 2 stalks, minced | ||
| Carrots | 2 | |
| Onion | 1 | |
| Olive oil | 1 Teaspoon | |
| Cornbread - 4 cups, coarsely crumbled | ||
| Red-Pepper Flakes - 2 teaspoons | ||
| Dried sage | 1/2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon | |
| Fat-free Egg Substitute - 1/4 cup | ||
| Defatted Chicken Stock - 2-3 cups | ||
Directions
GETTING READY
1. Preheat the oven at 350°.
MAKING
2. Take a large size bowl and mix together celery, carrots, onions and oil.
3. Use vented plastic wrap to cover the bowl and place it in the microwave for 4 minutes or until the ingredients turn soft.
4. Stir in some cornbread, pepper flakes, sage and thyme. Mix well.
5. Then add just about 2 cups stock and eggs. Mix well.
6. Add additional 1 cup of stock to moisten the bread, it case it is really dry. Don’t make it soggy.
7. Take a 2- or 3-quart casserole and coat with non-stick spray.
8. Pour in the stuffing and cover with foil.
9. Place in the oven for 20 minutes.
10. Discard the foil cover and bake for additional 5 minutes to crisp the top.
SERVING
11. Serve hot in a serving dish.
1. Preheat the oven at 350°.
MAKING
2. Take a large size bowl and mix together celery, carrots, onions and oil.
3. Use vented plastic wrap to cover the bowl and place it in the microwave for 4 minutes or until the ingredients turn soft.
4. Stir in some cornbread, pepper flakes, sage and thyme. Mix well.
5. Then add just about 2 cups stock and eggs. Mix well.
6. Add additional 1 cup of stock to moisten the bread, it case it is really dry. Don’t make it soggy.
7. Take a 2- or 3-quart casserole and coat with non-stick spray.
8. Pour in the stuffing and cover with foil.
9. Place in the oven for 20 minutes.
10. Discard the foil cover and bake for additional 5 minutes to crisp the top.
SERVING
11. Serve hot in a serving dish.
Chef
