Serves 8
173 cal · 45 min
Cornbread Dressing
Recipe GLPR4276bf2f2f43e2
A savory and comforting side dish made with crumbled cornbread, sautéed vegetables, and pecans, bound together with egg substitute and chicken broth. Baked until golden and cooked through, this dressing is a classic accompaniment to any meal.
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Ingredients
1 teaspoon olive oil
4 green onions, thinly sliced
1 celery stalk, diced
1 1/2 cups low-sodium chicken broth
1 teaspoon dried sage
1/4 teaspoon black pepper
4 cups crumbled cornbread
1/2 cup egg substitute
1/4 cup chopped pecans
Directions
Preheat your oven to 350°F and lightly coat an 8-inch square baking pan with vegetable oil spray.
Heat the olive oil in a large skillet over medium heat, tilting the pan to coat the bottom evenly.
Add the sliced green onions and diced celery to the hot oil. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are softened and tender.
Pour in the chicken broth and stir in the dried sage and black pepper. Mix well and remove from heat.
Transfer the crumbled cornbread to a large mixing bowl.
Add the sautéed vegetable mixture, egg substitute, and chopped pecans to the cornbread. Stir until all ingredients are evenly combined; the mixture will be moist.
Spread the cornbread mixture into the prepared baking pan, pressing it down gently to create an even layer.
Bake for 30 minutes, or until the top is golden brown and the dressing is cooked through. A toothpick inserted in the center should come out clean.
Remove from the oven and transfer to a serving bowl. Serve warm.
