Herbed Corn Bread Dressing -- e-w
Source of Recipe
Better Homes & Gardens Diabetic Living
Herbed Corn Bread Dressing -- e-w
Serves: 8
2 stalks celery, sliced
3/4 c. chopped onion
1 tsp. bottled minced garlic
2 T. olive oil
4 c. crumbled corn bread
3 slices whole wheat bread, dried and crumbled
1/4 c. snipped fresh parsley
1-1/2 tsp. dried sage, crushed
1 tsp. dried thyme, crushed
1/2 tsp. marjoram, crushed
1/2 tsp. black pepper
1/8 tsp. salt
3/4 c. refrigerated or frozen egg product, thawed
1/2 to 3/4 c. reduced-sodium chicken broth
Preheat oven to 375�. Grease 2-qt. rectangular baking dish; set aside. In a large skillet, cook celery, onion and garlic in hot oil about 10 minutes or until vegetables are tender.
In an extra-large bowl, combine corn bread and whole wheat bread. Stir in vegetable mixture, and the next 5 spices. Add egg product; toss gently to coat. Drizzle with enough broth to moisten, tossing gently to combine.
Spoon dressing into prepared dish. Bake about 20 minutes or until heated through (165�.)
One serving equals: 226 calories�8 gm fat (1 gm saturated)�18 mg cholesterol�492 mg sodium�32 gm carbohydrate�3 g, fiber�7 gm protein ++++ Exchanges: 2 starch�1-1/2 fat ++++ WWP:5
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