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.
- 8 sprays of vegetable oil spray
- 1 teaspoon olive oil
- 4 green onions, medium (thinly sliced)
- 1 celery rib, small
- 1 1/2 cups chicken broth, fat-free 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
- Wash hands with soap and water.
- Preheat the oven to 350 °F. Lightly spray an 8-inch square baking pan with vegetable oil spray.
- In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the green onions, celery, and carrot for 4 to 5 minutes, or until tender, stirring occasionally. Stir in the broth, sage, and pepper.
- 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.
- Bake for 30 minutes, or until cooked through and golden brown on top. Transfer to a serving bowl.
For quick and easy cornbread for this recipe, select a cornbread mix with the lowest amounts of saturated fat, trans fat, and sodium available. Prepare using the package directions, substituting fat-free milk for whole milk and egg substitute for the egg. Omit any butter, margarine, oil, sugar, or salt called for. Bake according to the package directions. Let cool. Crumble 4 cups for the cornbread with your fingers and use as directed in the recipe.
Learn more about:
Power to End Stroke: 46 Healthy Soul Food Recipes Cookbook
American Heart Association