Nothing says “comfort food” like Cornbread Stuffing, just like the kind Grandma used to make. This tasty recipe keeps things simple by not going overboard with unneeded ingredients. Chicken broth keeps the stuffing moist and flavorful, while celery gives it a nice crunch. If prefer a vegetarian version, just replace the chicken broth with vegetable broth.
Yield: Servings 10 | Serving: 1/10th of recipe | Calories: 171 | Previous Points: 4 | Points Plus: 5 | Total Fat: 6 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 19 mg | Sodium: 263 mg | Carbohydrates: 26 g | Dietary Fiber: 1 g | Sugars: 4 g | Protein: 4 g
- 2 tablespoons Extra Virgin Olive Oil
- 1 cup diced celery, about 6 stalks
- 1 yellow onion, diced
- 6-7 cups cornbread crumbs, Old-fashioned Cornbread recipe
- 2 teaspoons poultry seasoning, Skinny Ms. Poultry Seasoning with a Hint of Citrus recipe
- 1/2 teaspoon black pepper
- 2 cups chicken broth, fat free, low sodium
- Kosher or sea salt to taste
In a large skillet add oil and cook celery and onion on medium-low heat until tender, about 4 minutes. Combine in a large mixing bowl cornbread crumbs, black pepper and salt. Add all remaining ingredients to cornbread mixture, stir well.
Lightly spray the inside of slow cooker with non-stick cooking spray. Add cornbread mixture and spread evenly. Cover and cook on low 4 hours. Recommend 5-6 quart slow cooker.
For additional browning, pre-heat oven to broil, use oven mitts and remove, oven safe, slow cooker insert, place on the middle oven rack. Broil 5 – 8 minutes or until desired color is reached.
NOTE: Whole grain bread crumbs can be substituted for cornbread crumbs or combine the two for an equally yummy stuffing.