Cornbread Dressing

Servings = 6 | Serving size =about 1 1/2 cups

This recipe can be multiplied by 2.

This recipe also requires making Cornbread Muffins

This recipe can easily be multiplied by 2 but requires a larger pan and may need to bake a little longer. This recipe does not make very good leftovers.

spray olive or grapeseed oil
1 medium white onion
2 cloves garlic
3 ribs celery
8 ounces mushrooms
4 cornbread muffins (crumbled)
3 ounces whole wheat bread
1 Tbsp fresh sage
1/2 cup flat leaf parsley
1/4 tsp salt
fresh ground black pepper
1 large egg
2 Tbsp 2% milk

Spray a large skillet lightly with oil and place over medium heat. Add the onion and garlic and cook for about 5 minutes stirring frequently. Add the celery and cook for another 7 - 10 minutes.

Preheat oven to 325°F.

Remove to a mixing bowl and spray the pan lightly with oil again. Add the sliced mushrooms and cook until they are soft and there’s very little liquid. Stir frequently.

Add the mushrooms to the mixing bowl. Add the crumbled cornbread and whole wheat bread with the sage, parsley, salt and pepper. Toss the ingredients together.

In a separate small bowl whisk the egg and milk together until well blended. Add the mixture to the large mixing bowl with the stuffing and toss to coat well.

Press the mixture into a 9 inch oblong Pyrex dish. Place the dish in the oven and bake for 30 - 40 minutes (depending on how crispy you like your dressing).

Nutrition Facts

Serving size: 1 1/2 cups | Servings 6

Calories 142 | Calories from Fat 25

Amount Per Serving (% Daily Value)

Total Fat 3g (4%) | Saturated Fat 1g (5%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 49 mg (16 %) | Sodium 356 mg (16 %)

Total Carbohydrates 24g (8%) | Sugars 7g

Dietary Fiber 3g (12%) | Protein 5g

Vitamin A 13% | Vitamin C 17 % | Calcium 11% | Iron 10%

Vitamin K 94 mcg  | Potassium  345 mg | Magnesium  34 mg

 
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