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.



by 2  people


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Ingredients
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    Nonstick cooking spray
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    2   
    stalks celery, sliced
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    3/4  cup 
    chopped onion
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    2   
    cloves garlic, minced
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    2   tablespoons 
    olive oil or cooking oil
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    4   cups 
    crumbled corn bread
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    3   slices 
    whole wheat bread, dried and crumbled
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    1/4  cup 
    snipped fresh parsley
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    1 1/2  teaspoons 
    dried sage, crushed, or 1 tablespoon finely snipped fresh sage
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    1   teaspoon 
    dried thyme, crushed, or 2 teaspoons finely snipped fresh thyme
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    1/2  teaspoon 
    dried marjoram, crushed, or 1 teaspoon finely snipped fresh marjoram
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    1/2  teaspoon 
    ground black pepper
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    1/8  teaspoon 
    salt
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    3/4  cup 
    refrigerated or frozen egg product, thawed, or 3 eggs, beaten
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    1/2 - 3/4  cup 
    reduced-sodium chicken broth

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: 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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