Mushroom-Cornbread Stuffing
This healthy mushroom-and-leek cornbread stuffing recipe is a lightened-up version of the must-have holiday side. Whether you call it stuffing or dressing, you can make this recipe moist or crispy. If you're an extra-moist-stuffing type, bake it covered for the full 50 minutes; if you like some crispy bits on top, follow the recipe as written: bake covered for about 30 minutes, then uncovered for an additional 20 minutes.
Source: EatingWell Magazine, November/December 2015
Gallery
Ingredients
Directions
Tips
Make Ahead Tip: Toast the bread and store, uncovered at room temperature, for up to 2 days.
Place chopped pecans in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Nutrition Facts
Serving Size:
about 3/4 cup Per Serving:
325 calories; protein 8.3g; carbohydrates 30.9g; dietary fiber 4.3g; sugars 7g; fat 20.2g; saturated fat 5.3g; cholesterol 37.5mg; vitamin a iu 589.3IU; vitamin c 4.6mg; folate 21.9mcg; calcium 97.2mg; iron 1.3mg; magnesium 22.1mg; potassium 263.4mg; sodium 417.7mg; thiamin 0.1mg; added sugar 4g.
Exchanges:
1 starch, 1/2 vegetable, 4 fat