* Exported from MasterCook *
Basic Lite Stuffing
Recipe By : Mrs. Cubbison modified by Kelly Shields
Serving Size : 12 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
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12 ounces Mrs. Cubbison's Seasoned Dressing
1/4 cup Brummel and Brown Spread -- melted
1 cup celery -- chopped
1 cup onion -- chopped
1 3/4 cups Swanson's Natural Goodness Fat-Free Reduced Sodium Chicken Broth
1. Combine dressing, Brummel and Brown and vegetables.
2. Stir in liquid gradually.
3. Spoon into 3-quart casserole dish sprayed with cooking spray.
4. Cover and bake 30 minutes at 350 degrees F.
5. Remove cover and bake 5-10 minutes longer for a crispier top.
This is from the 1993 Nov/Dec issue of Cooking Light magazine. Here’s what they said about it:
The calories in this dressing are high per serving compared to others. That’s because the cornbread makes the dressing mixture more compact. In a traditional cornbread recipe, half the calories come from fat; in this one only about a fourth of the calories come from fat.
Remove Southern Cornbread from pan, and cool on a wire rack. Crumble cornbread; set aside.
Melt margarine in a large skillet over medium heat. Add onion, celery, and water. Cover, reduce heat to medium low and cook 15 minutes of until tender. Remove from heat. Stir in poultry seasoning and next 3 ingredients.
Combine crumbled cornbread, onion mixture, bread cubes and next 3 ingredients in a bowl, and stir well. Spoon mixture into a 2 quart casserole coated with cooking spray. Bake, uncovered at 325 degrees for 35 minutes. Yield: 16 servings (serving size: ½ cup). Weight Watchers points: 3 per serving
Southern Cornbread:
1 cup all purpose flour
¾ cup yellow cornmeal
2 teaspoons baking powder
2 teaspoons sugar
1/8 teaspoon salt
1 cup skim milk
2 tablespoons vegetable oil
1 egg, beaten
Vegetable cooking spray
Combine first 5 ingredients in a large bowl; stir well. Combine milk, oil, and egg; add to flour mixture, stirring just until dry ingredients are moistened.
Spoon batter into an 8 inch square baking pan coated with cooking spray. Bake at 425 for 20 minutes or until a wooden pick inserted in center comes out clean.
I usually bake the cornbread ahead of time and freeze it – that way, I can just take it out the night before, defrost and crumble. Also, my family likes to add toasted pecans – I usually sprinkle on about ½ cup chopped nuts on before baking, of course, this would raise the points!
Recipe By : Swason
Serving Size : 5 Preparation Time :0:10
Categories : Stuffing/Dressing
Amount Measure Ingredient -- Preparation Method
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1 can Swanson Chicken Broth -- 14 1/2 ounce cans
dash black pepper
1 stalk celery -- about 1/2 cup
1 small onion -- about 1/4 cup
4 cups Pepperidge Farm Herb Seasoned Stuffing
1. In medium saucepan mix broth, pepper, celery and onion. Over high heat,heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender.
2. Add stuffing. Mix lightly.
Nutritional values per serving: Calories: 187; Total Fat 2 g; Saturated Fat 0 g; Cholesterol 0 mg; Sodium 969 mg; Total Carbohydrate 35 g; Dietary Fiber 3 g; Protien 6 g; Vitamin A 0%; Vitamin C 3%; Calcium 5%; Iron 12%
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NOTES : TIP: For a lower sodium and lower fat version use Swanson Natural Goodness Chicken Broth (1 g fat and 545 mg sodium per serving).
VARIATION: Add 1/2 cup mushrooms or 1/2 cup cranberries with the celery and onion.
Recipe By : Swanson
Serving Size : 8 Preparation Time :0:20
Categories : Stuffing/Dressing
Amount Measure Ingredient -- Preparation Method
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1 can Swanson Natural Goodness Chicken Broth -- 14 1/2 ounce cans
3 cups cup of vegetables*
5 cups Pepperidge Farm Cube Herb Seasoned
Stuffing
1. In large saucepan mix broth and vegetables. Over medium-high heat, heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender crisp. Remove from heat. Add stuffing. Mix lightly.
2. Spoon into 1 1/2-quart casserole. Bake at 350 degrees F for 20 minutes or until hot.
Nutritional values per serving: Calories: 133; Total Fat 2 g; Saturated Fat 0 g; Cholesterol 0 mg; Sodium 602 mg; Total Carbohydrate 26 g; Dietary Fiber 3 g; Protien 5 g; Vitamin A 14%; Vitamin C 30%; Calcium 5%; Iron 10%
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NOTES : *use a combination of broccoli flowerets, sliced carrots, cauliflower flowerets and sliced celery.
I was told instead of using other ingredients in stuffing instructions,use ff broth.So I looked on the back of my Stovetop stuff and looks to be 2 points for 1/6th of the box.So I have two questions:
How much ff broth would I use to make it?The whole can?
Is there any other stuffing recipes that would give me more stuffing?I LOVE stuffing..lol
I've used broth for part or all of the water, although I've also used just water, and thought it was good. Whether I use broth or water, I rarely add the butter in the stove top stuffing, but do add extra liquid (about 1/2 cup), otherwise it's a bit dry.
i just did mine tonight and i added 2 servings of herbox instant low salt broth to 1 1/2 c h20 and used ff margarine and im fine w that. id rather have dessert
Stuffing recipes
