Low Fat Southwestern Cornbread Dressing Recipe

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Recipe Category: Low-Fat

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Low Fat Southwestern Cornbread Dressing Recipe

Ingredients

  • 2 teaspoons canola oil
  • 1 large onion, finely chopped
  • 4 stalks celery, chopped
  • 4 jalapeno peppers, seeded and minced
  • 1/2 pound white mushrooms, coarsely chopped
  • 1 loaf yeast-risen cornbread, crumbled and dried , 9 cups
  • 2 teaspoons poultry seasoning
  • 1/2 teaspoon rubbed sage, or 2 teaspoons chopped fresh sage
  • 1 1/2 cups reduced-sodium chicken broth, defatted
  • salt & freshly ground black pepper, to taste

    • Method

  • Preheat oven to 350°F.
  • Lightly oil a 3-quart baking dish or coat it with nonstick spray.
  • In a large skillet, heat oil over medium heat.
  • Add onion, celery and jalapenos; cook, stirring, until tender, 10 to 15 minutes.
  • Add mushrooms and cook, stirring occasionally, until liquid evaporates, 5 to 7 minutes.
  • Transfer to a large bowl and let cool.
  • Add cornbread crumbs, poultry seasoning and sage.
  • Toss to combine.
  • Gradually stir in chicken broth.
  • Season with salt and pepper.
  • Transfer to prepared dish.
  • The dressing will keep, covered, in the refrigeratorfor up to 2 days.
  • Cover dressing with aluminum foil.
  • Bake for 20 minutes.
  • Uncover and bake for 10 minutes more, or until heated through and golden on top.
  • :MAKES ABOUT 9 CUPS, FOR 12 SERVINGS.
  • Calories per serving; 5 grams protein; 3 grams fat 0 gram saturated fat; 32 grams carbohydrate; 355 mg sodium; 1 mg cholesterol; 4 grams fiber

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