Difference between revisions of "Pecan Corn Bread Stuffing"
RealRecipes (talk | contribs) m (Text replace - "Category:Chicken stock and broth Recipes" to "Category:Broth recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Diabetic-friendly Recipes" to "Category:Diabetic-Friendly Recipes") |
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[[Category:Broth recipes]] | [[Category:Broth recipes]] | ||
[[Category:Cornbread Recipes]] | [[Category:Cornbread Recipes]] | ||
| − | [[Category:Diabetic- | + | [[Category:Diabetic-Friendly Recipes]] |
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
[[Category:Stuffing Recipes]] | [[Category:Stuffing Recipes]] | ||
[[Category:Thyme Recipes]] | [[Category:Thyme Recipes]] | ||
Revision as of 12:27, 6 April 2012
Description
Use a cornbread recipe made just with cornmeal or using rice flour for a no gluten recipe.
Ingredients
- 2 cup cornbread crumbs
- ½ cup finely chopped onion
- ½ cup chopped celery
- 1 tbsp dried parsley flakes
- ½ tsp dried thyme
- ¼ cup water or chicken broth
Directions
- Mix all the ingredients together in a bowl.
- Stuff into poultry or transfer to a lightly oiled casserole.
- Bake in 350°F oven for 15 minutes if not used as a stuffing.
- Stuff 2 Cornish hens or 3 pound chicken.
Nutritional information
For ⅛ recipe:
- 168 calories | 22 grams carbohydrate | 3 grams protein | 6 grams fat | 202 mg sodium | 110 mg potassium | 23 mg cholesterol
- Diabetic exchanges: 1 bread | 1 vegetable | 1 fat
