This unique cornbread stuffing is seasoned with sweet fennel and kohlrabi. Starting with a packaged corn muffin mix saves prep time and allows you to focus on other holiday dishes while this bakes in the oven.
Nutrition per serving may change if servings are adjusted.
1 (8.5 ounce) package corn muffin mix
½ cup refrigerated or frozen egg product, thawed, divided
⅓ cup fat-free milk
2 tablespoons olive oil, divided
1 medium fennel bulb, trimmed, cored and thinly sliced
1 medium kohlrabi, peeled and finely chopped
1 clove garlic, minced
½ cup water
1 teaspoon poultry seasoning
¼ teaspoon ground pepper
Preheat oven to 400°F. Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray; set aside. Combine corn muffin mix, ¼ cup of the egg and the milk in a medium bowl; stir just until moistened (batter should be lumpy). Pour into prepared pan, spreading evenly. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Lightly coat a 2-quart square baking dish with nonstick cooking spray; set aside. Heat 1 tablespoon of the oil over medium-high heat in a large skillet. Add fennel, kohlrabi and garlic; cook for 5 to 7 minutes or until vegetables are tender, stirring frequently. If vegetables begin to overbrown, reduce heat. Transfer vegetables to a very large bowl.
Preheat oven to 375°F. Cut up cornbread and add to vegetables. Combine the remaining ¼ cup egg, the remaining 1 tablespoon oil, the water, poultry seasoning and pepper in a small bowl. Pour egg mixture over cornbread mixture. Stir until well mixed.
Transfer cornbread mixture to prepared baking dish. Bake, uncovered, about 20 minutes or until heated through.