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Here is the stuffing that I made with the Clean Eating Cornbread I shared earlier this week.
The photo doesn’t do it any justice, so please don’t take my lack of photography skills out on the stuffing!
This is an extremely easy, stick to the basics, quick to make stuffing (provided you’ve got your cornbread ready to roll). I purposely chose to use poultry seasoning instead of fresh herbs, in an effort to keep this recipe easy-peasy.
To lighten the stuffing up a bit, I cut back on the butter (yes! 4 tbsp. is pretty conservative for stuffing) and added much more broth in its place. This stuffing is moist, but dry enough that it can be cut into squares opposed to scooped with a spoon.
If you prefer your stuffing to be looser, you’ll have to add a couple extra tablespoons of butter and a bit more broth.
I like making my stuffing the night before and then I cook it while my turkey is resting on Thanksgiving Day. It saves some time and effort plus it makes the whole house smell delicious.
What dishes are you making for Thanksgiving this year? Are you in charge of the stuffing? And if so, what type of stuffing is your favorite?
Clean Eating Cornbread Stuffing
Yield: Serves 6-8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 6 cups of cubed cornbread (about 1.5lbs. corn bread)
- 4 tbsp. butter
- 1 medium onion, diced
- 2 tsp. poultry seasoning
- 3 stalks celery, diced
- ½ cup low sodium chicken broth
- 2 eggs, beaten
- Salt and pepper to taste
Cut cornbread into cubes and place in a large bowl. Using cornbread that is a couple days old is ideal.
In a large sauté pan, melt the butter and add in onions, celery and salt and pepper. Sauté veggies for 6-8 minutes or until the veggies are tender with a light golden color. Stir in thyme.
Pour the veggie mixture over the cornbread along with the broth and beaten eggs. Gently toss everything together until it is well mixed.
Pour the ingredients into a 9x11 greased baking dish.
Pop in the oven for 30 minutes or until set through the center.
Serve and enjoy!
Makes 6-8 servings.
Nutrients per 1/8 of recipe: Calories: 297; Total Fat: 15.2g; Saturated Fat: 9.5g; Cholesterol: 84mg; Carbohydrate: 35.6g; Dietary Fiber: 4g; Sugars: 15.3g; Protein: 5.8g