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:

Quickview
400k Calories
13g Protein
15g Total Fat
51g Carbs
4% Health Score
Limit These
Calories
400k
20%

Fat
15g
24%

  Saturated Fat
6g
42%

Carbohydrates
51g
17%

  Sugar
13g
15%

Cholesterol
150mg
50%

Sodium
702mg
31%

Get Enough Of These
Protein
13g
28%

Phosphorus
390mg
39%

Vitamin K
39µg
38%

Selenium
23µg
34%

Manganese
0.46mg
23%

Vitamin B3
4mg
20%

Vitamin B2
0.33mg
19%

Folate
76µg
19%

Vitamin B1
0.27mg
18%

Iron
2mg
16%

Calcium
149mg
15%

Vitamin A
597IU
12%

Fiber
2g
11%

Vitamin B5
1mg
11%

Vitamin B6
0.19mg
10%

Zinc
1mg
9%

Magnesium
30mg
8%

Vitamin B12
0.46µg
8%

Potassium
249mg
7%

Vitamin C
5mg
6%

Copper
0.12mg
6%

Vitamin E
0.81mg
5%

Vitamin D
0.58µg
4%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Delicious Cornbread Stuffing - Clean Eating Holiday Recipe

 

Cornbread Stuffing As Made By Tia Mowry & Cory Hardrict

 

How to make the BEST EVER Cornbread Sausage Stuffing | Thanksgiving Stuffing Recipe | Allrecipes.com

 

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