Corn-Bread Stuffing

Makes 8
Prep 10 m
Cook 7 - 8 m
Bake 30 m

Ingredients

Directions

  1. 1 of 5 Heat oven to 350F.
  2. 2 of 5 Heat butter in deep skillet. Add onion and celery; saute until softened, about 5 minutes. Add thyme, sage, rosemary, red-pepper flakes, salt and black pepper; saute 1 minute.
  3. 3 of 5 Add half the corn bread, the orange rind and parsley; cook for 1 minute, stirring frequently.
  4. 4 of 5 Add orange juice and broth. Bring to a simmer; remove from heat. Stir in the remaining bread. Spoon into 8 x 8 x 2-inch square glass baking dish. (Can be made ahead to this point early in the afternoon. Refrigerate, covered.)
  5. 5 of 5 Bake in 350 degrees F oven 30 minutes. Makes 8 servings.
Nutrition Information for Corn-Bread Stuffing
Servings Per Recipe: 8
Per Serving: 4 g pro., 200 kcal cal., 27 g carb., 3 g sat. fat, 38 mg chol., 562 mg sodium, 9 g Fat, total, 2 g fiber