Try this Cornbread Stuffing recipe, or contribute your own.
Suggest a better descriptionMELT THE BUTTER in a large pot over medium heat on the stove. Add the onion and cook 5 minutes, stirring occasionally. Add the celery and continue to cook, stirring occasionally, for 10 minutes. Remove from the heat and pour into a mixing bowl. Add the cornmeal, broth, salt, pepper, thyme and sage and mix well. Remove the pot from the heat and scrape mixture into a large mixing bowl. Place the mixing bowl, covered, in the refrigerator and completely chill the stuffing before stuffing a bird or freezing. To freeze, divide stuffing between 6 lidded plastic containers or airtight freezer bags, label and place in freezer for up to 12 months. Defrost overnight in the refrigerator or on the defrost setting of a microwave.
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Serving Size: 1 Serving (269g) | ||
Recipe Makes: 4 | ||
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Calories: 830 | ||
Calories from Fat: 236 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.3g | 35 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 61.1mg | 19 % | |
Sodium 34.5mg | 1 % | |
Potassium 449.8mg | 12 % | |
Total Carbohydrate 135.1g | 40 % | |
Dietary Fiber 9.3g | 37 % | |
Sugars, other 125.9g | ||
Protein 13.1g | 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: 830
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