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

Cornbread:
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 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.

Cornbread 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.

Recipe courtesy Paula Deen

Recipe Courtesy of Bobby Deen and the Paula Deen Test Kitchen