Cornbread Stuffing
Recipe from Family Circle

Bake this cheesy cornbread stuffing in a casserole dish. The texture will be better and it's a lot easier than trying to stuff a turkey.



by 2  people


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Servings: 12
Prep Time: 10 mins
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Ingredients
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    1   
    egg
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    3/4  cup 
    low-sodium chicken broth
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    1   pound 
    purchased cornbread, cut into 1-inch cubes
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    1   cup 
    frozen diced onions, thawed
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    1   tablespoon 
    Italian seasoning
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    1  8  ounce can 
    sliced water chestnuts, drained
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    1  14 3/4 ounce can 
    creamed corn
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    1   cup 
    shredded Monterey jack cheese
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    1/4  teaspoon 
    black pepper

Directions
1.
Heat oven to 350 degrees F. Coat a 2-1/2-quart glass baking dish with nonstick cooking spray; set aside.
2.
In a small bowl, beat egg with chicken broth.
3.
Combine cornbread cubes, onions, Italian seasoning, water chestnuts, creamed corn, cheese and black pepper in a large bowl. Stir in egg mixture. Pour into prepared baking dish and bake at 350 degrees F for 1 hour and 10 minutes or until browned around edges.
Nutrition information
Per Serving: Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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Cornbread & Sausage Stuffing
Cornbread & Sausage Stuffing

Cornbread stuffing, a Southern favorite, is a nice change from more traditional white-bread stuffing. Our delectable recipe uses Italian turkey sausage, rather than pork, and omits all the butter and cream to cut the fat by two-thirds. The stuffing is lower in sodium as well and so easy to make that it's sure to become a favorite side year-round.

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