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Ingredients
| whole-wheat bread: 3 slices |
| celery: 2 stalks |
| onions (chopped): 3/4 cup |
| garlic: 2 cloves |
| olive oil: 2 tsp |
| dry cornbread mix: 7 oz |
| parsley: 1/4 cup |
| fresh sage (chopped): 1/2 tsp |
| fresh thyme: 1 tsp |
| dried marjoram: 1/2 tsp |
| eggs: 3 |
| chicken broth: 3/4 cup |
Herbed corn bread dressing
Credit: www.diabeticlivingonline.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
1. Preheat oven to 375 degree F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray. In a large skillet, cook celery, onion, and garlic in hot oil about 10 minutes or until tender. In a very large bowl, combine corn bread and whole wheat bread.
2. Add the onion mixture, parsley, sage, thyme, marjoram, pepper, and salt to the bread mixture and mix well.
3. Add egg, tossing to coat. Add enough of the chicken broth to reach desired consistency. Spoon dressing into the prepared dish. Bake, uncovered, about 20 minutes or until hot in center (165 degree F). Makes 8 (2/3-cup) side-dish servings.