Recipe came from allrecipes.com
1. Prepare the dry corn bread mix according to package directions. Cool and crumble.
2. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
3. In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
4. In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper; mix well
5. Place into prepared dish and bake at 350 degrees for 30 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (241g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 384 | ||
Calories from Fat: 147 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.4g | 22 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 223.9mg | 69 % | |
Sodium 914.2mg | 32 % | |
Potassium 287.4mg | 8 % | |
Total Carbohydrate 45.4g | 13 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 41.1g | ||
Protein 13.5g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 384
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