Herbed Corn Bread Dressing

For Thanksgiving and Christmas, this vegetable side dish bread, suitable for diabetic food plans, is a low-fat, high fiber version of traditional dressings.

Recipe from Diabetic Living
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  • Nonstick cooking spray
  • 2 stalks celery, sliced
  • 3/4 cup chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or cooking oil
  • 4 cups crumbled corn bread
  • 3 slices whole wheat bread, dried and crumbled
  • 1/4 cup snipped fresh parsley
  • 1 1/2 teaspoons dried sage, crushed, or 1 tablespoon finely snipped fresh sage
  • 1 teaspoon dried thyme, crushed, or 2 teaspoons finely snipped fresh thyme
  • 1/2 teaspoon dried marjoram, crushed, or 1 teaspoon finely snipped fresh marjoram
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs, beaten
  • 1/2- 3/4 cup reduced-sodium chicken broth
Preheat oven to 375 degree F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray. In a large skillet, cook celery, onion, and garlic in hot oil about 10 minutes or until tender. In a very large bowl, combine corn bread and whole wheat bread.
Add the onion mixture, parsley, sage, thyme, marjoram, pepper, and salt to the bread mixture and mix well.
Add egg, tossing to coat. Add enough of the chicken broth to reach desired consistency. Spoon dressing into the prepared dish. Bake, uncovered, about 20 minutes or until hot in center (165 degree F). Makes 8 (2/3-cup) side-dish servings.

nutrition information

Per Serving: cal. (kcal) 226, Fat, total (g) 8, chol. (mg) 18, sat. fat (g) 1, carb. (g) 32, fiber (g) 3, pro. (g) 7, sodium (mg) 492, Starch () 2, Fat () 1.5, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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