Savory Cornbread Stuffing

Name: Savory Cornbread Stuffing
Ingredients: 3 tablespoons olive oil; 1 1/2 cups finely chopped onion; 1/2 cup finely chopped celery; 1/2 cup finely chopped carrot; 1 1/2 tablespoons chopped fresh sage; 1 1/2 teaspoons dried thyme; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 8 tablespoons unsalted butter, melted; 3 large eggs; 1 (15.75-ounce) can fat-free, low-sodium chicken broth; 5 cups whole-wheat bread, cut into (1/2-inch) cubes; Cooking spray

13 ingredients

2 steps

Ingredients

3 tablespoons olive oil
1 1/2 cups finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1 1/2 tablespoons chopped fresh sage
1 1/2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
8 tablespoons unsalted butter, melted
3 large eggs
1 (15.75-ounce) can fat-free, low-sodium chicken broth
5 cups whole-wheat bread, cut into (1/2-inch) cubes
Cooking spray

Directions

1

Preheat oven to 350°. Place oil in a large nonstick skillet over medium heat; add onion, celery, and carrot. Cook 10 minutes, stirring frequently. Stir in sage, thyme, salt, and pepper. Remove from heat.
2

Whisk butter, eggs, and broth in a large bowl. Add onion mixture, whole-wheat cubes, and cornbread crumbs; toss. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes. Uncover; bake 20 minutes more, or until top is toasted.