Corn Bread Stuffing with Cranberries

I made this for my first major Christmas Eve dinner with my family in 2008. It was delicious and a much lighter fair than traditional stuffings.

Yield: 14     (serving size: 1 cup)

Corn Bread

2 tbsp. butter, melted

1 1/2 cups medium-grind cornmeal (about 7 oz.)

1/2 cup all-purpose flour

1 1/2 tsp. baking powder

1 tsp. salt

1 tbsp. sugar

3/4 cup plain fat-free yogurt

1/2 cup low-fat milk

1 large egg white

2 tbsp. egg substitute

Stuffing

1 Crumbly Corn Bread Loaf, cut into 1/2-inch cubes

1 cup coarsely chopped pecans or walnuts

2 tbsp. extra-virgin olive oil, plus more for baking

2 large chopped onions (about 4 cups)

1 1/2 cups dried cranberries, snipped

1/2 cup chopped fresh flat-leaf parsley

1 1/2 cups fat-free, less-sodium chicken broth

1/4 tsp. salt

1/2 tsp. black pepper

cooking spray

  1. Preheat oven to 375 degrees.
  2. To Prepare Corn Bread – spread butter in an 8-inch square baking pan. Combine next (5) ingredients (through sugar) in a bowl.
  3. In a separate bowl, combine yogurt, milk, egg white and egg substitute, stirring with whisk; add to dry ingredients. Stir well (if mixture seems too dry, add another tbsp. or 2 of milk). Pour batter into pan, smoothing out top if necessary.
  4. Bake at 375 degrees for about 30 minutes or until top is lightly browned, sides have pulled away from pan and toothpick inserted into center comes out clean. Cool completely and cut into 1/2-inch cubes.
  5. If time allows, leave corn bread out for a day to become stale. If not, bake in roasting pan for 20 minutes at 300 degrees, shaking pan occasionally. Set aside.
  6. To Prepare Stuffing – toast nuts in a large skillet over medium heat until aromatic (about 5 minutes), shaking pan occasionally; transfer to a bowl. Heat oil in pan; add onion and cook, stirring occasionally, until onion is translucent (5 to 10 minutes). Add onion, corn bread and next (5) ingredients to bowl with nuts.
  7. Preheat oven to 500 degrees.
  8. Coat a 13 x 9-inch baking dish lightly with cooking spray. Place corn bread mixture in dish; cover with foil and bake for 15 minutes. Uncover and bake an additional 20 minutes or until top is lightly browned and stuffing is thoroughly heated. Serve with turkey and gravy.

CALORIES 190 (42% from fat); FAT 9g (sat. fat 1g); CHOL 0mg; SOD 163mg; CARB 26g; FIBER 4g; PROTEIN 4g

from Health magazine, November 2005

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