Posted on: 23 Nov 2021
Looking for an easy holiday recipe to share with family and friends? Check out this savory and nutritious cornbread-broccoli stuffing!
Broccoli adds vitamins K and C, with folate (folic acid), potassium and fiber. Serve it with meat, fish or a vegetable-based main dish.
Total: 1h 20m Prep: 20m Serves: 4
222 calories, 9.5 g fat, 43 mg cholesterol, 452 mg sodium, 28.2 g carbohydrates, 2.5 g fiber, 7 g protein, 108 mg calcium
¾ cup cornmeal
3 tablespoons all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
½ cup 2 percent milk
⅛ teaspoon drops vinegar
1 tablespoon canola oil
1 ½ tablespoons margarine
¾ cup frozen broccoli (partially thaw and chop in ½" pieces)
2 slices white bread crust removed, torn in pieces
1 2/3 cups chicken broth (low sodium variety)
¾ teaspoon poultry seasoning
¼ teaspoon ground sage
½ teaspoon onion powder
⅛ teaspoon white pepper
To make the cornbread:
Preheat the oven to 425 degrees.
1. Combine the cornmeal, flour, baking powder, baking soda and salt in a bowl.
2. Make a well in the center.
3. In a large measuring cup, whisk together the milk, vinegar, egg and oil.
4. Pour the liquid ingredients into the well and gently stir until all is moistened.
5. Spray a 7-inch square baking dish with cooking spray.
6. Pour in the cornmeal batter and spread evenly.
7. Bake for 20 minutes or just until golden and the center springs back when touched.
To make the stuffing:
1. In a large mixing bowl, combine the cornbread (crumbled) and white bread pieces.
2. In a saucepan, over medium heat, sauté the broccoli and butter until tender – do not brown.
3. Combine the sautéed broccoli with the bread mixture. Stir in chicken broth, using enough to moisten. Stir in the seasonings and blend well.
4. Spread the mixture in a large shallow baking dish measuring about 10" x 15".
5. Bake for 20-30 minutes.
SERVE & ENJOY!
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