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Cornbread Stuffing
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Cornbread Stuffing
  • 4 c. cornbread, cubed
  • 4 c. whole wheat bread, cubed
  • 1/2 c. coarsely chopped cashews, walnuts, pecans or chestnuts
  • 1 tsp salt
  • 2 tsp sage
  • 1 tsp thyme
  • 2 c. vegetable stock
  • 1/2 c. chopped parsley
  • 1 c. chopped celery
  • 1/2 c. chopped green pepper
  • 1 c. chopped onions
  • 1 bunch green onions, chopped

Using canned or packaged vegetable broth for stuffing imparts a special flavor. If it is not available, chicken-style vegetable broth seasoning will work well, too. One-half inch bread cubes allow the flavors to blend nicely.

  1. In a large bowl, mix the bread cubes, nuts, salt, sage and thyme.
  2. Steam the chopped vegetables in vegetable stock for 10 minutes.
  3. Add the steamed vegetables and stock to the bread, mixing until all the bread is moistened.
  4. Place in a shallow 2 qt. casserole and bake covered for 30 minutes at 350° F. Remove lid and continue baking 15 minutes more until top is slightly browned.

Serves 12

NOTE: May use 2 cups water and 2 heaping teaspoons chicken-style seasoning. Add more water if needed to moisten to your personal preference.