Directions:
- Heat oven as directed for cornbread.
- Combine cornbread mix, eggs, and milk in a bowl until well blended. Bake in a roasting pan as directed, about 25-30 minutes. Set aside to cool.
- Chop onion and celery while cornbread is cooking.
- When the cornbread is cooled, crumble it and stir in celery and onions. Add salt, pepper and sage to taste, making it a TINY BIT stronger than you would like, because the chicken broth will water it down a bit and mute the spiciness. (We usually start with about 2 T of each, and maybe 1 T more of sage, because everyone ion my family loves it)
- Pour chicken broth evenly over cornbread mixture, and stir till every last bit is wet. You may need to add more or less chicken broth to suit your palate.
- Smooth top of stuffing with a spatula, and bake for about 20 minutes at 350 degrees, until top is lightly browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 37.18 Kcal (156 kJ) | ||
| Calories from fat | 10.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.16g | 2% | |
|---|---|---|---|
| Cholesterol | 22.54mg | 8% | |
| Sodium | 334.5mg | 14% | |
| Potassium | 79.14mg | 2% | |
| Total Carbs | 4.91g | 2% | |
| Sugars | 1.64g | 7% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 1.54g | 3% | |
| Vitamin C | 2.1mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 39.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 69.39 Kcal (291 kJ) | ||
| Calories from fat | 19.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.17g | 2% | |
|---|---|---|---|
| Cholesterol | 42.06mg | 8% | |
| Sodium | 624.24mg | 14% | |
| Potassium | 147.69mg | 2% | |
| Total Carbs | 9.17g | 2% | |
| Sugars | 3.06g | 7% | |
| Dietary Fiber | 1.35g | 3% | |
| Protein | 2.88g | 3% | |
| Vitamin C | 4mg | 4% | |
| Iron | 0.8mg | 2% | |
| Calcium | 74.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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