Herbed Corn Bread Dressing
Recipe from
Diabetic Living
For Thanksgiving and Christmas, this vegetable side dish bread, suitable for diabetic food plans, is a low-fat, high fiber version of traditional dressings.
Servings:
8 (2/3 cup) side-dish servings
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Ingredients
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Nonstick cooking spraysee savings
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2 stalkscelery, slicedsee savings
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3/4 cupchopped onionsee savings
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2 clovesgarlic, mincedsee savings
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2 tablespoonsolive oil or cooking oilsee savings
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4 cupscrumbled corn breadsee savings
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3 sliceswhole wheat bread, dried and crumbledsee savings
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1/4 cupsnipped fresh parsleysee savings
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1-1/2 teaspoonsdried sage, crushed, or 1 tablespoon finely snipped fresh sagesee savings
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1 teaspoondried thyme, crushed, or 2 teaspoons finely snipped fresh thymesee savings
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1/2 teaspoondried marjoram, crushed, or 1 teaspoon finely snipped fresh marjoramsee savings
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1/2 teaspoonground black peppersee savings
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1/8 teaspoonsaltsee savings
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3/4 cuprefrigerated or frozen egg product, thawed, or 3 eggs, beatensee savings
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1/2 to 3/4 cupreduced-sodium chicken brothsee savings
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Directions
1.
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.
2.
Add the onion mixture, parsley, sage, thyme, marjoram, pepper, and salt to the bread mixture and mix well.
3.
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: Calories 226, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 18 mg, Sodium 492 mg, Carbohydrate 32 g, Fiber 3 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch 2, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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