This healthy cornbread stuffing recipe is a favorite, thanks to the flavor from herbs, shallots, celery and apples. For perfect texture--a little soft, a little crispy--bake the cornbread at least a day ahead. To save time, you can use 12 cups (about 2 pounds) of crumbled day-old store-bought cornbread.
Make Ahead Tip: Prepare cornbread (Steps 1-3) up to 2 days ahead; store uncovered at room temperature. Or wrap airtight and freeze for up to 3 months. Prepare stuffing through Step 8, cover and refrigerate for up to 1 day. Remove from the refrigerator about 30 minutes be
about 3/4 cup
284 calories; protein 5.9g; carbohydrates 32g; dietary fiber 3.2g; sugars 8.8g; fat 15.8g; saturated fat 7.5g; cholesterol 60.4mg; vitamin a iu 799.7IU; vitamin c 5.1mg; folate 22.1mcg; calcium 167.5mg; iron 2.6mg; magnesium 33.1mg; potassium 259.8mg; sodium 487.2mg; thiamin 0.1mg; added sugar 3g.