Surgeon General - Corn Bread Dressing

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Corn Bread Dressing

Servings: 12
Serving size: 1/2 cup

4 chicken bouillon cubes, no-sodium

4 cups hot water

1/2 cup fresh onion, diced

1/2 cup fresh green pepper, diced

1-1/2 cups celery, diced

3-1/2 teaspoons poultry seasoning

1/2 cup bread crumbs

1-1/4 cups evaporated skimmed milk

1/2 cup egg substitute

12 servings cornbread

Preheat oven to 250 degrees
Prepare cornbread from recipe. Set aside.
Make chicken stock from bouillon and water. In a pot combine onions, celery, pepper and seasoning with chicken stock and simmer for 15 minutes. Cool slightly.
Put cornbread and bread crumbs in a bowl.
Pour vegetable mixture over cornbread and breadcrumbs, add milk and egg substitute. Fold together.
Put into pan that is lightly coated with vegetable spray.
Bake for 40-45 minutes until lightly browned.

Nutrition Facts Per Serving: Calories: 250; Total Fat: 1g; Cholesterol: 2mg; Sodium: 177mg; Dietary Fiber: 4g

Food Exchanges: 2 starch; 1 very lean meat


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