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.


Herbed Corn Bread Dressing

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Ingredients
  •  
    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  to 3/4 cup
    reduced-sodium chicken broth
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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
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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