CornbreadStuffing with Sage
Serves8
1 Tablespoon Olive Oil
1 Cup Chopped Onion
1 Cups Chopped Celery
2 Cloves Garlic, Finely Chopped
Salt and Pepper
1 Tablespoon Finely Chopped Fresh Sage, or 1 TeaspoonDried Ground Sage
Tablespoon Chopped Fresh Thyme, or Teaspoon DriedThyme
4 Large Corn Muffins (About 1 Pound Total), Cut Into1-Inch Pieces
Stick ( Cup) Melted Butter, Plus More For Pan
2 Cups Reduced-Sodium, Fat-Free Chicken Broth
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Heat oven to 375F. Heat the oil in a large skillet over medium heat. Add the onions, and cook for 5 minutes, stirring frequently. Add the celery and garlic, and cook another 5 minutes, stirring frequently, until the vegetables are soft.
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Season the mixture with salt and pepper, add the sage and thyme, and stir well to combine. Add the cornbread pieces, and stir to blend all the ingredients. Mix the melted butter and the broth together in a small bowl. Pour the liquid over the cornbread mixture a little at a time, stirring while you pour to moisten all the pieces evenly.
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Transfer the stuffing mixture to a buttered 9×13-inch baking pan, and bake for 45 minutes (if the stuffing begins to brown too much, cover it with foil). Serve hot
Tips:
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Stir in pound chopped, cooked sausage before baking for a heartier stuffing.
Recipe & Photo Credit: Baby Center
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