Southern Savory Dressing - Low Fat
- Ready In:
- 1hr 55mins
- Ingredients:
- 17
- Yields:
-
1 9x13 inch casserole
- Serves:
- 12
ingredients
-
CORNBREAD
- 1 package Jiffy cornbread mix
- 59.14 ml egg substitute or 1 egg
- 118.29 ml skim milk
-
HERBS FOR DRESSING
- 4.92 ml poultry seasoning
- 4.92 ml salt substitute or 2.46 ml salt
- 2.46 ml thyme
- 4.92 ml basil leaves
- 3.69 ml ground rosemary
- 7.39 ml ground sage
- 9.85 ml parsley
-
DRESSING
- 226.79 g herb seasoned stuffing mix (I use Pepperidge Farms)
- 709.77 ml diced celery
- 236.59 ml diced onion (1 large onion)
- 14.79 ml low-sodium instant chicken bouillon granules (or 3 chicken bouillon cubes & omit salt above)
- 118.29 ml egg substitute
- 236.59 ml water
- 2 (793.78 g) can fat-free chicken broth
directions
- Note: This casserole freezes well, uncooked.
- If frozen, thaw before baking.
- CORNBREAD: Mix cornbread mix with egg substitute and skim milk.
- Pour into a 8x8-inch or 9x9-inch baking pan, sprayed with non-stick cooking spray.
- Bake at 400 degrees for about 20-25 minutes or until lightly browned on top.
- Cool and crumble into pieces and place in a LARGE bowl.
- DRESSING: Preheat oven to 350 degrees.
- Spray 9x13-inch casserole with non-stick cooking spray.
- To the bowl of cornbread, add all of the Herbs and stir to mix.
- Add all remaining ingredients and stir to moisten mixture.
- Dressing should be very moist.
- Add a little more water if needed to make mixture very soft.
- Pour dressing mixture into prepared casserole, cover with foil and bake 45 minutes.
- Uncover, and bake an additional 15-25 minutes or until top just starts to brown.
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RECIPE SUBMITTED BY
BeachGirl
Edisto Island, South Carolina
I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,