Old-fashioned cornbread dressing
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | (6.5 oz each) corn muffin mix |
| 4 | Egg whites slightly beaten | |
| ⅔ | cup | Evaporated skim milk |
| 1 | large | Onion; chopped |
| 1 | cup | Chopped celery |
| Crumbled cornbread from above recipe | ||
| 1 | Loaf lowfat bread; broken in pieces and dried. Use low oven to dry bread if necessary. | |
| 2 | Egg whites; slightly beaten | |
| 3 | cans | (14-1/2 oz ea) fat-free chicken broth |
| 2 | tablespoons | Molly McButter |
| 1 | tablespoon | Rubbed sage |
| Salt and Pepper to taste | ||
Directions
CORNBREAD
DRESSING
I found this in Doris' Fat-Free Homestyle Cooking and plan on trying it this week. Sounds good!
Preheat oven 400 degrees Stir together ingredients for cornbread and bake at 400 degrees for 13-15 minutes until golden brown. Remove, cool, and break into pieces.
Spray large skillet with nonstick cooking spray. Brown onions and celery.
Simmer over medium heat for 10-15 minutes. Stir occasionally.
In large bowl, combine crumbled cornbread and bread pieces and mix. Add onion mixture and all remaining ingredients and mix.
Spray large (9 x 12 in) baking dish with nonstick cooking spray and pour dressing into dish. Bake in 375 degree oven for 40-45 minutes.
Recipe makes 12 servings.
1⅖ fat grams - 247 calories per serving.
Posted to EAT-LF Digest by "Russell J. Fletcher" <GIMPLIMP@...> on Nov 22, 1998, converted by MM_Buster v2.0l.