Savory Cornbread Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
1 recipe homemade cornbread crumbs |
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.
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