Cornbread studded with plenty of herbs gives this classic stuffing a subtly sweet flavor. Source: Diabetic Living Magazine
Preheat oven to 375 degrees Fahrenheit. Lightly coat a 2-quart rectangular baking dish with cooking spray. In a large skillet, cook celery, onion, and garlic in hot oil for about 10 minutes or until tender. In a very large bowl, combine cornbread and whole-wheat bread.
Add the onion mixture, parsley, sage, thyme, marjoram, pepper and salt to the bread mixture and mix well.
Add egg product (or eggs), tossing to coat. Add enough of the chicken broth to reach desired consistency. Spoon dressing into the prepared dish. Bake, uncovered, about 20 minutes or until hot in center (165 ).