晚餐简单

Cornbread Dressing

Name: Cornbread Dressing
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Ingredients: 1 teaspoon olive oil; 4 green onions, thinly sliced; 1 celery stalk; 1 1/2 cups chicken broth, low-sodium; 1 teaspoon dried sage; 1/4 teaspoon black pepper; 4 cups crumbled cornbread; 1/2 cup egg substitute; 1/4 cup chopped pecans

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.

50 min8 份

营养成分（每份）

每份数值 · 每份分量: 1 serving, 1/8 of recipe

173

卡路里

蛋白质

21g

碳水

脂肪

膳食纤维

糖

264mg

钠

饱和脂肪 1 g · 胆固醇 17 mg

圆环显示一份食物占2,000卡路里参考日的比例。在Nutrola应用中，它们会按照你自己的目标填充。

食材

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

步骤

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.

来源: USDA MyPlate Kitchen · Power to End Stroke: 46 Healthy Soul Food Recipes Cookbook American Heart Association

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