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Clean Eating Cornbread Stuffing
If you like corn bread stuffing, this healthier version might be just what you're looking for!
Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
Course:
Breads, Side Dish
Cuisine:
American
Servings:
15
servings
Calories:
136
kcal
Author:
Tiffany McCauley
Ingredients
1
batch
clean eating corn bread
1
tbsp.
olive oil
1
large
yellow onion
(diced)
3
large
celery stalks
(sliced)
1
cup
fresh cranberries
(optional)
2
tsp.
dried thyme
1
tsp.
dried sage
½
tsp.
dried marjoram
1
tsp.
poultry seasoning
1
tsp.
onion powder
1
tsp.
garlic powder
2
large
eggs
4
cups
chicken broth
(divided in half - you can substitute veggie broth)
US Customary
-
Metric
Instructions
Preheat oven to 350 degrees F.
Sauté the onions, celery and cranberries in the olive oil.
As the oil dries up, add 1/4 cup of the chicken broth to the pan.
Stir in the spices and allow everything to simmer for about 10 minutes.
Just before removing the pan from the heat, stir in the remainder of the first half (2 cups) of chicken broth. Stir to combine well.
Pour the contents of the pan into the mixing bowl with the corn bread. Mix well and transfer to a casserole dish (9X13).
In the same mixing bowl, add the second half of the chicken broth (2 cups).
Beat in the eggs with a whisk and pour over the top of your casserole.
Be sure the egg mixture settles into the bread. You don't want it sitting on top of the cornbread.
Bake for approximately 35-45 minutes, or until the casserole has a nice golden brown color to it.
Remove from oven, cut into 15 squares and allow to cool a bit before serving.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
serving
|
Calories:
136
kcal
|
Carbohydrates:
20
g
|
Protein:
3
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
42
mg
|
Sodium:
431
mg
|
Potassium:
171
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
215
IU
|
Vitamin C:
7
mg
|
Calcium:
81
mg
|
Iron:
2.1
mg