Cornbread Dressing - MSNewsNow.com - Jackson, MS

Jackson Heart Clinic

Cornbread Dressing

  • 1/4 cup water
  • 1 1/2 cups chopped celery
  • 1 cup chopped onion (about 1 medium)
  • 3 cups cornbread crumbs (approximately half of the Southern Cornbread recipe
  •            that follows)
  • 4 slices stale or toasted whole-grain bread, cut into cubes
  • 1 tsp. rubbed sage
  • 1/4 cup chopped fresh parsley
  • 1 tsp. poultry seasoning
  • 1 1/2 cup chicken stock
  • 2 large egg whites, light beaten
  • Vegetable oil spray
  • 1 tablespoon soft margarine  

     Preheat oven to 350 degrees.  In a small saucepan, boil with water.  Add the celery and onion and cook 2-3 minutes, or until soft.  In a medium bowl, toss cornbread crumbs, bread cubes, sage, parsley and poultry seasoning to mix well.  Add chicken stock and egg whites and mix again.  Pour the celery, onions, and cooking liquid into the bowl and mix well.  Spray a 2-quart casserole with vegetable oil spray.  Pour mixture into prepared casserole and dot with margarine.  Bake, uncovered, 30 minutes, or until golden brown.

Yeild:

  • 7 servings

Per Serving:

  • calories 230
  • fat 6.5 g
  • sat fat 0.97 g
  • protein 8.66 g
  • carbohydrate 36.14 g
  • cholesterol 2.42 g
  • sodium 349 mg

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