Recipes: Corn Bread Dressing

Ingredients

• 3 Tbsp reduced-fat margarine
• 1 cup chopped onion
• 2 cups chopped celery
• 2 cloves garlic, crushed
• 1/4 cup parsley
• 6 slices whole-wheat bread, dried
• 5 cups leftover cornbread
• 1 tsp thyme
• 2 tsp sage
• 1 tsp marjoram
• 1 tsp pepper
• 1/2 tsp salt
• 2 cups egg substitute
• 2 cups turkey broth (from boiling giblets without salt, or use canned)

Directions

Heat the margarine in a large skillet and sauté the onion, celery, garlic, and parsley for 10 minutes. Put the whole- wheat bread and corn bread in a large bowl and crumble up into small pieces.

Heat the oven to 350 ° F. Add the spices to the bread and mix well. Add the onion mixture and stir.

Add the egg substitute and mix well, then add cool turkey broth and stir. Pour the dressing into a non-stick baking pan and bake for 45 minutes. For variety, try adding chestnuts, mushrooms, olives, or reduced fat sausage to this dressing.

Nutrition Information

Serves: 10
Serving size: 1/2 cup
Starch Exchange: 2 1/2
Monounsaturated Fat Exchange: 1
Calories: 212
Total Fat: 4 g
Calories From Fat: 38
Cholesterol: 1 mg
Sodium: 585 mg
Carbohydrate: 30 mg
Dietary Fiber: 3 g
Protein: 13 g

American Diabetes Association The New Soul Food Cookbook for People with Diabetes