Cornbread Dressing
Some families call this "dressing" while others call it "stuffing." Whatever your family prefers, there's no denying that cornbread, broth, and savory herbs come together beautifully in this traditional dish.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 serving, 1/8 of recipe
173
Calories
6g
Protein
21g
Carbs
8g
Fat
1g
Fiber
4g
Sugar
264mg
Sodium
Saturated Fat 1 g · Cholesterol 17 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
olive oil
1 teaspoon · or cooking oil of choice
green onions, thinly sliced
4
celery stalk
1
chicken broth, low-sodium
1 1/2 cups
dried sage
1 teaspoon
black pepper
1/4 teaspoon
crumbled cornbread
4 cups
egg substitute
1/2 cup
chopped pecans
1/4 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat the oven to 350 °F. Lightly spray an 8-inch square baking pan with vegetable oil spray.
- 3
In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the green onions and celery for 4 to 5 minutes, or until tender, stirring occasionally. Stir in the broth, sage, and pepper.
- 4
Put the cornbread in a large bowl. Stir in the vegetable mixture, egg substitute, and pecans (the mixture will be moist). Transfer to the baking pan.
- 5
Bake for 30 minutes, or until cooked through and golden brown on top. Transfer to a serving bowl.
Source: USDA MyPlate Kitchen · Power to End Stroke: 46 Healthy Soul Food Recipes Cookbook American Heart Association
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