Corn Bread Dressing

Corn Bread Dressing

Donna A
Edited on Sep 12, 2007

This is a great corn bread dressing to stuff your Thanksgiving turkey. It has the recipe for the cornbread to make your dressing. Makes enough stuffing to stuff a 12 pound turnkey. Serves 12 (3/4 cup equals 267 calories).


1-1/4 cups flour
3/4 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
Egg substitute to equal 1 egg
1 cup 2% milk
2 tablespoons oil
2 tablespoons unsweetened applesauce
2 celery ribs, finely chopped
1 large onion, finely chopped
1/2 cup chopped pecans
1/2 cup reduced fat butter
6 cups cubed day old bread (1/2 inch cubes)
Egg substitute to equal 2 eggs
1-1/2 teaspoons poultry seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
2-1/4 to 2-3/4 cups reduced-sodium chicken broth


To make corn bread in a bowl, combine the first 5 ingredients. combine egg, milk, oil and applesauce; stir in dry ingredients just until moistened. Transfer to an 9-inch square baking pan coated with nonstick cooking spray. Bake at 400 degrees for 15-18 minutes or until done. Cool on a wire rack. Cut cornbread into 1/2 inch cubes; set aside. For dressing; in a large skillet, saute the celery, onion, and pecans in butter until vegetables are tender. Transfer to a large bowl. Stir in the corn bread, eggs, seasonings and enough broth to reach desired moistness (about 2-1/2 cups). Transfer to a 13x9 baking dish coated with nostick cooking spray. Cover and bake at 350 degrees for 35 minutes. Uncover; bake 8-10 minutes longer or until light browned and done.

Not a NESTLÉ®-tested recipe.

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