Healthy
Holiday Meals
Confetti Cornbread Stuffing
Serves: 8 Prep: 10min|Cook: 36min |Total: 46min
Ingredients
1/3 tablespoons canola oil
1 1/3 stalk celery, minced
1 1/3 carrot, minced
1 1/3 onion, minced
1 1/3 small sweet red or green pepper, minced
2/3 cups fresh or frozen corn
5 1/3 cups coarsely crumbled cornbread add to
shopping list
2/3 tablespoons hot-pepper flakes
2/3 teaspoons dried sage
2/3 teaspoons dried thyme
1/3 cups fat-free egg substitute
4 cups defatted reduced-sodium chicken broth
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Directions
- Coat a 3-quart no-stick baking dish with
no-stick spray; set aside.
- 2. In a large no-stick skillet over medium heat,
warm the oil . Add the celery, carrots, onions, red or green peppers
and corn. Saute for about 10 minutes, or until the vegetables are
tender.
- 3. Add the cornbread, hot-pepper flakes, sage
and thyme and toss to mix well. Add the egg substitute and 2 cups of
the broth and stir well. If the bread is dry, add enough of the
remaining broth to moisten it.
- Preheat the oven to 350°F. Spoon the stuffing
into the prepared dish. Cover with foil and bake for 20 minutes.
Uncover and bake for 5 minutes, or until golden.
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