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Cornbread Stuffing

Heart Healthy Cornbread Stuffing Recipe

                   
Cornbread Stuffing
Add this gluten-free cornbread stuffing to your Thanksgiving table this year for an enticingly fragrant spread worth sharing. Leftover cornbread combines with diced onions, figs, and garlic for a one-of-a-kind holiday side dish.
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Ingredients
Recipe yields 8 servings
1 cup diced figs
1/4 cup bourbon or orange juice
3 cups crumbled stale cornbread (gluten free if needed)
1 cup cooked chestnuts
1 cup chopped celery
3/4 cup diced onion
2 cups fat-free chicken broth
3 egg whites
4 garlic cloves, chopped
1/2 tsp chopped fresh sage
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Helpful how to videos
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Directions
Step 1

Preheat oven to 350°.

Step 2

Lightly coat a 2-quart baking dish with nonstick cooking spray.

Step 3

In a small bowl, soak figs in bourbon or orange juice until soft. Once soft, remove from liquid. Discard any remaining liquid and set aside figs.

Step 4

In a large bowl, combine cornbread, onion, celery, garlic, chestnuts, sage and figs. Add chicken broth and mix well. Let stand 5 minutes. Lightly whisk egg whites and fold into cornbread mixture.

Step 5

Evenly spread mixture into baking dish. Bake for 45 minutes, or until golden brown.

Time: 60 minutes
Servings: 8
Calories: 283
Make this for: Gluten Free
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition Info
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Nutrition facts
Serving Size: 3/4 cup
Per serving:
calories:283
total fat:5g
sat fat:2g
cholesterol:35mg
sodium:487mg
total carb:51g
fibers:5g
proteins:9g

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Heart Healthy Cornbread Stuffing Recipe
Ingredients
Recipe yields 8 servings
1 cup diced figs
1/4 cup bourbon or orange juice
3 cups crumbled stale cornbread (gluten free if needed)
1 cup cooked chestnuts
1 cup chopped celery
3/4 cup diced onion
2 cups fat-free chicken broth
3 egg whites
4 garlic cloves, chopped
1/2 tsp chopped fresh sage
Directions
Step 1

Preheat oven to 350°.

Step 2

Lightly coat a 2-quart baking dish with nonstick cooking spray.

Step 3

In a small bowl, soak figs in bourbon or orange juice until soft. Once soft, remove from liquid. Discard any remaining liquid and set aside figs.

Step 4

In a large bowl, combine cornbread, onion, celery, garlic, chestnuts, sage and figs. Add chicken broth and mix well. Let stand 5 minutes. Lightly whisk egg whites and fold into cornbread mixture.

Step 5

Evenly spread mixture into baking dish. Bake for 45 minutes, or until golden brown.

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