Lunch: Bobby's Lighter Southern Cornbread Stuffing

A lighter but still delicious version of a classic Southern Thanksgiving side.

Ingredients

2 tablespoons canola oil, plus 2 teaspoons, divided
2 cups celery, chopped
1 large onion, chopped
1 (32 oz) container reduced-sodium chicken broth
7 slices oven-dried whole-wheat light bread, cubed
1 sleeve fat-free crackers, (40 crackers or about 2 cups) coarsely crushed
2 large eggs, lightly beaten
2 tablespoons chopped fresh sage, or 2 teaspoons dried sage
1 teaspoon poultry seasoning
1 teaspoon salt, divided
3/4 teaspoon black pepper, freshly ground
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
3/4 cup low-fat buttermilk
1 large egg, for cornbread
1 egg white, for cornbread

Instructions

Preheat the oven to 350 º. Spray a large shallow baking dish with nonstick spray.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the celery, onion and 1/4 cup broth. Cook, stirring occasionally until the vegetables are tender and the liquid is evaporated, about 10 minutes.
Combine the cornbread, wheat bread and crackers in a large bowl. Spoon the celery mixture over the cornbread mixture. Add the remaining broth, 2 eggs, sage, poultry seasoning, 1/2 teaspoon salt, and pepper, tossing to combine well. Spoon into the dish. Bake, covered, until the stuffing is cooked through, and the topping is browned 50 – 60 minutes.

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