Bobby’s Lighter Southern Cornbread Stuffing

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Bobby’s Lighter Southern Cornbread Stuffing

By Bobby Deen

Bobby’s Southern Cornbread Stuffing

Ingredients:

2 teaspoons canola oil

2 cups chopped celery

1 large onion, chopped

1 (32-ounce) container reduced-sodium chicken broth  

1 recipe Lightened Up cornbread, crumbled (recipe follows)

7 slices oven-dried whole-wheat light bread, cubed

1 sleeve fat-free crackers, coarsely crushed   (Saltines, 40 crackers – about 2 cups)

2 large eggs, lightly beaten

2 tablespoons chopped fresh sage or 2 teaspoons dried

1 teaspoon poultry seasoning

1/2 teaspoon salt

3/4 teaspoon freshly ground black pepper
Directions:
Preheat the oven to 350°F degrees. Spray a large shallow baking dish with nonstick spray.

Heat the oil in a large nonstick skillet over medium-high heat. Add the celery, onion, and 1/4 cup broth. Cook, stirring occasionally until the vegetables are tender and the liquid is evaporated, about 10 minutes. 

Combine the cornbread, wheat bread, and crackers in a large bowl. Spoon the celery mixture over the cornbread mixture. Add the remaining broth, the eggs, sage, poultry seasoning, salt, and pepper, tossing to combine well. Spoon into the dish. Bake, covered, until the stuffing is cooked through, and the topping is browed 50 – 60 minutes.

Prep Time: 10 minutes
Cook Time: 45 minutes
Difficulty: Easy
Yield: 12 servings   (Generous 1/2 cup per serving)

Cornbread

Ingredients:

1 cup cornmeal

1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup low-fat buttermilk

1 large egg

1 egg white

2 tablespoons canola oil
Directions:
Preheat the oven to 350°F. Combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

Per Serving: 134 Cal; 7 g Protein; 4 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 19 g Carb; 2 g Fiber; 4 g Sugar; 71 mg Calcium; 2 mg Iron; 853 mg Sodium; 7 mg Cholesterol

Recipe courtesy Paula Deen
Lightened Up recipe courtesy Bobby Deen and the Paula Deen Test Kitchen

Bobby Deen is the younger son of celebrity chef Paula Deen. Like older brother Jamie, the Savannah resident has helped shape the Deen media empire with a series of highly successful commercial collaborations, ranging from three best selling cookbooks to the series Road Tasted on the Food Network and the award winning Lady and Sons Restaurant in Savannah. On a personal side, he was also named one of People Magazine’s Most Eligible Bachelors in 2007.

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Reader Comments:

I am so glad to see some lightened up versions of my favorites. I’m about to undergo a needed bariatric surgery and one of the things that has most saddened me, was the idea that I couldn’t have my Paula Deen fix anymore. Now this gives me hope that all is not lost!

By C. Crenshaw on December 14, 2009

I CAN NOT WAIT TO COOK THIS FOR OUR DINNER ON THANKSGIVING DAY, WILL LET YOU KNOW HOW THE FAMILY LIKE IT, HOPE YOU ALL HAVE A VERY NICE DAY, TELL YOUR MOM WE JUST LOVE HER AND YOU BOYS TOO, DOROTHY

By DOROTHY SUIT on November 21, 2009

Hey Bobby - thanks for doing this for a weight watchers woman - I was dreading the holidays but this is a great recipe so close to the one I grew up with.  Can’t wait to check out all the others.  Thank you.

By Pat Dooley on November 17, 2009

i love the idea of lighten up recipes !!!
this recipe is a lot like my mother’s,she also adds green bell pepper.
thanks for adding how much fat,calories,sugar,sodium,& fiber.
this helps me a lot while trying to lose weight.
i love paula deen she is a special lady and mom !!!

By sandy on November 17, 2009

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