Ingredients
8 sprays of vegetable oil spray
1 teaspoon olive oil
4 green onions
medium (thinly sliced)
1 celery rib
small
1 1/2 cups chicken broth
fat-free low-sodium
1 teaspoon dried sage
1/4 teaspoon black pepper
4 cups crumbled cornbread
1/2 cup egg substitute
1/4 cup chopped pecans
Steps
Wash hands with soap and water.
Preheat the oven to 350 °F. Lightly spray an 8-inch square baking pan with vegetable oil spray.
In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the green onions, celery, and carrot for 4 to 5 minutes, or until tender, stirring occasionally. Stir in the broth, sage, and pepper.
Put the cornbread in a large bowl. Stir in the vegetable mixture, egg substitute, and pecans (the mixture will be moist). Transfer to the baking pan.
Bake for 30 minutes, or until cooked through and golden brown on top. Transfer to a serving bowl.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 174 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Cholesterol | 18 mg |
| Sodium | 266 mg |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Total Sugars | 4 g |
| Added Sugars included | 2 g |
| Protein | 6 g |
| Vitamin D | 1 mcg |
| Calcium | 113 mg |
| Iron | 2 mg |
| Potassium | 179 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Cornbread Dressing. Recipe source: Power to End Stroke: 46 Healthy Soul Food Recipes Cookbook American Heart Association. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.