Cornbread Stuffing

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Cornbread Stuffing

Source: Taste of Health

 

1 cup finely chopped red onion

1 cup finely chopped celery

1 cup finely chopped yellow summer squash

1/8 cup canola oil

3/4 tsp. thyme leaves

1/4 tsp. nutmeg

1 tsp. salt

4 cups dry cornbread (gf home-baked)

1 1/4 cup water

1 1/4 tsp. McKay's chicken-style seasoning (alt. recipe in files)

 

Saute onion, celery, and squash in oil until tender, then add thyme,

nutmeg and salt. When seasonings are mixed in, add the cornbread

stuffing and toss to mix. Mix and boil water and seasoning, pour

over stuffing and mix with spoon. Cover and let stand for 5 minutes

before serving. If you need to reheat this, you can sauté it in a

frying pan or cover tightly and heat in your oven.

 

Makes 11 half-cup servings.

Calories per serving: 168