I found this recipe in the EW Essentials cookbook and was excited to make it, because at 86 mg of sodium per 2/3 c. serving it would work for my Dad's new low-sodium diet (<140 mg per serving). But the cookbook recipe lacked oven temperatures, so I logged on here to see if the recipe was here and had them. I was shocked to discover the sodium was 3x what the cookbook listed! Am I expecting too much that a cookbook by a company that promotes healthy eating would have accurate nutritional information? For a guy who love stuffing at Thanksgiving, it's the difference between have 1 c. or 1-1/4 c. and having only 1/3 c.
Cornbread & Apple Stuffing
From EatingWell: The Essential EatingWell Cookbook (2004)
Redolent of sage and thyme, this cornbread stuffing has chunks of apples and raisins for sweet balance.
2 Reviews for Cornbread & Apple Stuffing
I have to say that I do not buy fresh spices and I am not savy with the subtle differences in some spices. I use what I happen to have (ie dried parsley instead of sage). I loved the stuffing when I tasted it, but when I cooked this for Thanksgiving and my mother-in-law loved it, I knew I had found a winning recipe.
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