Recipe Image

Herbed Cornbread Dressing

  • 20 m
  • 40 m
Diabetic Living Magazine
“Cornbread studded with plenty of herbs gives this classic stuffing a subtly sweet flavor.”


    • 2 stalks celery, sliced
    • ¾ cup chopped onion
    • 2 cloves garlic, minced
    • 2 tablespoons olive oil or cooking oil
    • 4 cups crumbled cornbread
    • 3 slices whole-wheat bread, dried and crumbled
    • ¼ cup snipped fresh parsley
    • 1½ teaspoons dried sage, crushed, or 1 Tablespoon ?nely snipped fresh sage
    • 1 teaspoon dried thyme, crushed, or 2 teaspoons ?nely snipped fresh thyme
    • ½ teaspoon dried marjoram, crushed, or 1 teaspoon ?nely snipped fresh marjoram
    • ½ teaspoon ground black pepper
    • ⅛ teaspoon salt
    • ¾ cup refrigerated or frozen egg product, thawed, or 3 large eggs, lightly beaten
    • ½ cup to ¾ cup reduced-sodium chicken broth


  • 1 Preheat oven to 375°F. 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.
  • 2 Add the onion mixture, parsley, sage, thyme, marjoram, pepper and salt to the bread mixture and mix well.
  • 3 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 ).
ALL RIGHTS RESERVED © 2019 Printed From 12/16/2019