Herbed Corn Bread Dressing

Use oil instead of butter in your favorite corn bread recipe or mix.

SERVINGS: 8 (2/3 cup) side-dish servings

CARB GRAMS PER SERVING: 32

Rated : Not yet rated

Nutrition Facts Per Serving:

Servings: 8 (2/3 cup) side-dish servings
Calories226
Total Fat (g)8
Saturated Fat (g)1
Cholesterol (mg)18
Sodium (mg)492
Carbohydrate (g)32
Fiber (g)3
Protein (g)7

Diabetic Exchanges

Starch (d.e.)2
Fat (d.e.)1.5

	Nonstick cooking spray
2	stalkscelery, sliced
3/4	cupchopped onion
2	clovesgarlic, minced
2	tablespoonsolive oil or cooking oil
4	cupscrumbled corn bread
3	sliceswhole wheat bread, dried and crumbled
1/4	cupsnipped fresh parsley
1-1/2	teaspoonsdried sage, crushed, or 1 tablespoon finely snipped fresh sage
1	teaspoondried thyme, crushed, or 2 teaspoons finely snipped fresh thyme
1/2	teaspoondried marjoram, crushed, or 1 teaspoon finely snipped fresh marjoram
1/2	teaspoonground black pepper
1/8	teaspoonsalt
3/4	cuprefrigerated or frozen egg product, thawed, or 3 eggs, beaten
1/2	to 3/4 cupreduced-sodium chicken broth

1. Preheat oven to 375 degree F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray. In a large skillet, cook celery, onion, and garlic in hot oil about 10 minutes or until tender. In a very large bowl, combine corn bread and whole wheat bread.

2. Add the onion mixture, parsley, sage, thyme, marjoram, pepper, and salt to the bread mixture and mix well.

3. Add egg, tossing to coat. Add enough of the chicken broth to reach desired consistency. Spoon dressing into the prepared dish. Bake, uncovered, about 20 minutes or until hot in center (165 degree F). Makes 8 (2/3-cup) side-dish servings.