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Makeover Best Corn Bread Dressing

 Makeover Best Corn Bread Dressing
This cornbread truly has a full-flavored rustic feel that will be the perfect accompaniment to your delicious turkey dinner.
12 ServingsPrep: 45 min. + cooling Bake: 45 min.

Ingredients

  • 1-1/4 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup fat-free milk
  • 2 tablespoons canola oil
  • 2 tablespoons unsweetened applesauce
  • DRESSING:
  • 2 celery ribs, finely chopped
  • 1 large onion, finely chopped
  • 1/2 cup chopped pecans
  • 1/2 cup reduced-fat butter
  • 6 cups cubed day-old bread (1/2-inch cubes)
  • 2 eggs, beaten
  • 1-1/2 teaspoons poultry seasoning
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2-1/4 to 2-3/4 cups reduced-sodium chicken broth

Directions

  • In a large bowl, combine the first five ingredients. Combine the egg,

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Makeover Best Corn Bread Dressing (continued)

Directions (continued)

  • milk, oil and applesauce; stir into dry ingredients just until
  • moistened. Transfer to a 9-in. square baking pan coated with cooking
  • spray.
  • Bake at 400° for 15-18 minutes or until a toothpick inserted near
  • the center comes out clean. Cool on a wire rack. Place cubed bread
  • on baking sheets; bake for 5-7 minutes or until lightly browned.
  • Cool on a wire rack. Cut corn bread into 1/2-in. cubes; set aside.
  • In a large skillet, saute the celery, onion and pecans in butter
  • until vegetables are tender. Transfer to a large bowl. Stir in the
  • corn bread, cubed bread, eggs, seasonings and enough broth to reach
  • desired moistness (about 2-1/2 cups).
  • Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  • Cover and bake at 350° for 35 minutes. Uncover; bake 8-10
  • minutes longer or until a thermometer reads 160° and top is
  • lightly browned.
  • Yield: 12 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter. It makes enough dressing to stuff a 12-pound turkey. If used to stuff poultry, replace the eggs in the dressing with 1/2 cup egg substitute. Bake until a meat thermometer reads 180° for poultry and 165° for dressing.
Nutritional Facts: 3/4 cup equals 267 calories, 12 g fat (4 g saturated fat), 67 mg cholesterol, 616 mg sodium, 33 g carbohydrate, 2 g fiber, 8 g protein.