Fennel Corn Bread Stuffing
Make and bake a purchased corn bread mix, then add seasonings and vegetables for this simple stuffing that's great for holiday dinners.
Prep Time:
25 mins
Total Time:
1 hr 10 mins
Servings:
8 (about 2/3 cup) servings
Ingredients
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Nonstick cooking spray
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1 8.5-ounce package corn muffin mix
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1/2 cup refrigerated or frozen egg product, thawed
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1/3 cup fat-free milk
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2 tablespoons olive oil
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1 medium fennel bulb, trimmed, cored, and thinly sliced
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1 medium kohlrabi, peeled and finely chopped
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1 clove garlic, minced
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1/2 cup water
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1 teaspoon poultry seasoning
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1/4 teaspoon ground black pepper
Directions
1.
Preheat oven to 400 degrees F. Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray; set aside. In a medium bowl, combine corn muffin mix, 1/4 cup of the egg, and the milk; stir just until moistened (batter should be lumpy). Pour into prepared pan, spreading evenly. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
2.
Lightly coat a 2-quart square baking dish with nonstick cooking spray; set aside. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add fennel, kohlrabi, and garlic; cook for 5 to 7 minutes or until vegetables are tender, stirring frequently. If vegetables begin to overbrown, reduce heat. Transfer vegetables to a very large bowl.
3.
Preheat oven to 375 degrees F. Cut up corn bread and add to vegetables. In a small bowl, combine the remaining 1/4 cup egg, the remaining 1 tablespoon oil, the water, poultry seasoning, and pepper. Pour egg mixture over corn bread mixture. Stir until well mixed.
4.
Transfer corn bread mixture to prepared baking dish. Bake, uncovered, about 20 minutes or until heated through.
Nutrition information
Calories 172, Total Fat 6 g, Saturated Fat 0 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 256 mg, Carbohydrate 24 g, Total Sugar 1 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 21%, Calcium 3%, Iron 6%. Exchanges: Starch 1.5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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