Thanksgiving Recipes: Cornbread Stuffing Southern Style | Submitted By: Kathleen Burton

2 (8.5 ounce) packages dry corn muffin mix1 (8 ounce) can cream-style corn2 eggs, beaten1/2 cup plain yogurt1/4 cup milk1/2 cup butter1 onion, finely chopped2 celery, finely chopped1 green bell pepper, finely chopped4 cloves garlic, minced2 teaspoons dried thyme1 teaspoon dried basil2 teaspoons dried oregano2 teaspoons salt, or to taste1 teaspoon ground black pepper1/4 teaspoon cayenne pepper3 cups chicken brothPreheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. In a medium bowl combine muffin mix, corn, eggs, yogurt and milk; stir just until moistened. Pour into prepared pan. Bake in preheated oven for 20 minutes, or until golden brown. Meanwhile, in a large saucepan over medium heat, melt butter and saute onion, celery, green pepper and garlic. When onions are tender stir in thyme, basil, oregano, salt, pepper, cayenne and broth. Bring to a boil and then remove from heat. Crumble the cornbread and stir into broth mixture; mix well. Add more broth or more bread, as necessary, to achieve desired consistency. Amount Per Serving  Calories: 326 | Total Fat: 15.5g | Cholesterol: 71mg Powered by ESHA Nutrient Database

Cornbread Stuffing Southern Style

Servings Per Recipe: 10

Amount Per Serving

Calories: 326

Total Fat: 15.5gCholesterol: 71mgSodium: 1741mgTotal Carbs: 40.7g    Dietary Fiber: 1.6gProtein: 7.3g VIEW DETAILED NUTRITION
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