| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs | Dressing, Side, Southwest, Sthrn/livng, Stuffing | 8 | Servings | |
INGREDIENTS
| 2 | 8.5 oz packages cornbread | |
| mix | ||
| 2 | t | To 3 ts cumin seeds |
| 1/4 | c | Butter or margarine |
| 2 | c | Celery, finely chopped |
| 1/2 | c | Onion, chopped |
| 1/2 | c | Sweet red pepper, chopped |
| 1/2 | c | Green pepper, chopped |
| 1 | 8 oz package herb-seasoned | |
| stuffing mix | ||
| 2 | 10-3/4 oz cans condensed | |
| chicken broth undiluted | ||
| 2 1/4 | c | Water |
| 2 | Eggs | |
| 1/2 | t | Salt |
| 1/2 | t | Ground red pepper |
| Garnishes: sweet red pepper | ||
| strips celery leaves |
INSTRUCTIONS
Prepare cornbread according to package directions; cool and crumble into a large bowl. Set aside. Cook cumin seeds in a heavy skillet over medium heat, stirring constantly, 3 minutes or until seeds are more fragrant and lightly browned. Cool seeds and crush; set aside. Melt butter in a skillet over medium heat; add celery and next 3 ingredients, and cook, stirring constantly, until tender. Stir celery mixture, crushed cumin, stuffing mix, and next 5 ingredients into crumbled cornbread. Spoon into a lightly greased 13" x 9" x 2" baking dish. Bake at 350F for 1 hour and 15 minutes or until lightly browned. Garnish, if desired. Yield: 8 servings. On a Lighter Side: To save 51 calories and 8.1 fat grams per serving, prepare cornbread mix using egg substitute and nonfat buttermilk. Substitute 2 tablespoons reduced-calorie margarine for the 1/4 cup butter. Substitute 5 cups plus 2 tablespoons reduced-sodium, ready-to-serve, fat-free chicken broth for condensed chicken broth and water, and 1/2 cup egg substitute for eggs. Instead of greasing the baking dish, coat it with vegetable cooking spray. Bake at 350F for 1 hour and 5 minutes. This version makes a firmer textured dressing than the original. November, 1994 "Southern Living" Typos by Jeff Pruett. Posted to MM-Recipes Digest V3 #196 Date: Sat, 13 Jul 1996 13:38:36 -0500 From: [email protected] (S.Pickell)
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Nutrition (calculated from recipe ingredients)
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Calories: 310
Calories From Fat: 114
Total Fat: 12.7g
Cholesterol: 85.9mg
Sodium: 965.2mg
Potassium: 280.1mg
Carbohydrates: 39.3g
Fiber: 1.8g
Sugar: 2.6g
Protein: 9.7g