Directions:
- Preheat oven to 350°F.
- In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
- Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
- Pour the vegetable mixture over cornbread mixture.
- Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
- Add beaten eggs and mix well.
- Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.24 Kcal (964 kJ) | ||
| Calories from fat | 147.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.41g | 25% | |
|---|---|---|---|
| Cholesterol | 139.13mg | 46% | |
| Sodium | 652.71mg | 27% | |
| Potassium | 359.64mg | 8% | |
| Total Carbs | 11.54g | 4% | |
| Sugars | 5.47g | 22% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 10.52g | 21% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.8mg | 4% | |
| Calcium | 46.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 77.5 Kcal (324 kJ) | ||
| Calories from fat | 49.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 25% | |
|---|---|---|---|
| Cholesterol | 46.83mg | 46% | |
| Sodium | 219.7mg | 27% | |
| Potassium | 121.06mg | 8% | |
| Total Carbs | 3.88g | 4% | |
| Sugars | 1.84g | 22% | |
| Dietary Fiber | 0.33g | 4% | |
| Protein | 3.54g | 21% | |
| Vitamin C | 0.7mg | 4% | |
| Iron | 0.3mg | 4% | |
| Calcium | 15.7mg | 5% | |
* 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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