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Cornbread Mason-Dixon Stuffing

 
Cornbread Mason-Dixon Stuffing
39

Cornbread Mason-Dixon Stuffing recipe

Yield

12

servings

Prep

10

min

Cook

5

min

Ready

10

min

Trans-fat Free, High Fiber
 

Ingredients

4 cups cornbread
*
4 cups white bread
½ cup butter
or margarine
2 each onions
chopped
6 each celery stalks
½ cup pecans
chopped
1 can corn
*

Directions

Cut the cornbread and white bread into small cubes, placed into a big bowl.

Melt the butter in a large frying pan, add the onions and celery, and cook over low heat until the vegetables are soft, but not browned.

Dump the butter/vegetable mixture over the bread.

Stir in the nuts, canned corn and its liquid (if used), seasonings.

Add broth to moisten to the consistency you like (Western-style dressing tends to be a bit dryer than the Southern version).

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 88g (3.1 oz)
Amount per Serving
Calories 75546% of calories from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 17g 84%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 1004mg 42%
Total Carbohydrate 29g 29%
Dietary Fiber 8g 32%
Sugars g
Protein 34g
Vitamin A 20% Vitamin C 10%
Calcium 25% Iron 32%
* based on a 2,000 calorie diet How is this calculated?

 

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