Cornbread stuffing
Recipe type: Baking, side dishes
Prep time: 
Cook time: 
Total time: 
Serves: 10
4 SP blue & purple..5SP green /4PP per 6oz serving
  • 1 pre-made cornbread stuffing (linked in the opening write up)
  • 2.5 cups chicken broth
  • 2 eggs
  • 1 cup diced onion, I used red onion
  • 4 celery stalks, diced
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 2 tsp dried sage
  • Dash of salt & pepper
  1. Make your cornbread recipe the day before if you can, leave uncovered overnight.
  2. Preheat oven to 300F and spray a large cookie sheet with some non stick spray. Cut your cornbread into 1 inch cubes and spread on cookie sheet, bake in the oven for 10 minutes, let cool. Increase temperature of the oven to 375F.
  3. Meanwhile, in a large bowl whisk your eggs and add in broth. Mix in onions, celery and seasonings. Once the cornbread cubes have cooled very gently fold into your broth mix.
  4. Place stuffing in a sprayed 9x13 casserole dish and bake for 40 minutes (make sure oven is set to 375F)
  5. Remove from oven and serve. Makes 10- 6oz servings. Stuffing will freeze well.
Freestyle SP- (blue & purple) 4 using WW recipe builder
Smart Points- (green) 5 using WW recipe builder
Points Plus- 4 using PP calculator
Nutritional info per 6oz serving- Calories.. 171...Fat 2g...Sat fat 0.5g...Carbs 30.2g...Fiber 2.5g...Sugar 6.9g..Protein 6.7g *this incl all ingredients, old SP/PP were determined before entering any zero point foods (veggies)
Recipe by Drizzle Me Skinny! at