Corn Bread Stuffing
If you want to add more Southern recipes to your recipe box, Corn Bread Stuffing might be a recipe you should try. This recipe makes 20 servings with 225 calories, 10g of protein, and 10g of fat each. For 63 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. It will be a hit at your Thanksgiving event. This recipe from Taste of Home requires ground nutmeg, butter, eggs, and chicken broth. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. 8 people have made this recipe and would make it again. With a spoonacular score of 34%, this dish is not so tremendous. If you like this recipe, you might also like recipes such as Southwest Corn Bread Stuffing with Corn and Green Chilies, Corn Bread Stuffing, and Chorizo Corn Bread Stuffing.
Servings: 20
Preparation duration: 20 minutes
Cooking duration: 45 minutes
Ingredients:
1 loaf (1-1/2 pounds) bread, toasted and cubed
1/2 cup butter, cubed
3/4 cup chopped celery
1 can (14-1/2 ounces) chicken broth
2-1/2 cups cubed cooked chicken
6 cups cubed corn bread, toasted
5 eggs, lightly beaten
3/4 cup minced fresh parsley
1/2 teaspoon ground nutmeg
5 hard-cooked eggs, chopped
1 large onion, chopped
1 cup water
Equipment:
dutch oven
kitchen thermometer
Cooking instruction summary:
Directions In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. Combine the bread, corn bread, eggs, hard-cooked eggs, chicken, broth and onion mixture. Divide into two 3-qt. baking dishes coated with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Yield: 18-20 servings. Originally published as Two-Bread Dressing in 1-2-3 Meal Planner2009, p154 Nutritional Facts 3/4 cup equals 230 calories, 10 g fat (4 g saturated fat), 134 mg cholesterol, 424 mg sodium, 23 g carbohydrate, 1 g fiber, 12 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender.
2. Combine the bread, corn bread, eggs, hard-cooked eggs, chicken, broth and onion mixture.
3. Divide into two 3-qt. baking dishes coated with cooking spray.
4. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°.
Nutrition Information:
covered percent of daily need
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