Southern Corn Bread Stuffing

Name: Southern Corn Bread Stuffing
Ingredients: 1/2 (19-ounce) package corn bread mix; 1 cup fat-free milk; 1 large egg; Cooking spray; 1 cup diced onion; 1/2 cup diced celery; 1 large egg, lightly beaten; 1/2 teaspoon ground sage; 1/2 teaspoon poultry seasoning; 1/4 teaspoon pepper; 4 (1-ounce) slices day-old white bread, cubed; 1 (14 1/2-ounce) can fat-free, reduced sodium chicken broth

12 ingredients

5 steps

Ingredients

1/2 (19-ounce) package corn bread mix
1 cup fat-free milk
1 large egg
Cooking spray
1 cup diced onion
1/2 cup diced celery
1 large egg, lightly beaten
1/2 teaspoon ground sage
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
4 (1-ounce) slices day-old white bread, cubed
1 (14 1/2-ounce) can fat-free, reduced sodium chicken broth

Directions

1

Preheat oven to 400°.
2

Combine corn bread mix, milk, and egg in a large bowl, stirring well.
3

Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 400° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Let corn bread cool slightly. Crumble corn bread into a large bowl; set aside. Reduce oven temperature to 375°.
4

Coat a large nonstick skillet with cooking spray; add onion and celery. Cook, stirring constantly, 4 minutes or until tender.
5

Add vegetables, beaten egg, sage, poultry seasoning, pepper, and cubed bread to crumbled corn bread. Add broth, stirring just until moistened. Pour mixture into a 1-quart baking dish, and bake, uncovered, at 375° for 30 minutes or until golden.