Cornbread stuffing
4-5PP, 4 SP blue & purple..5SP green
Servings: 10
Ingredients
- 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
Instructions
- Make your cornbread recipe the day before if you can, leave uncovered overnight.
- 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.
- 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.
- Place stuffing in a sprayed 9x13 casserole dish and bake for 40 minutes (make sure oven is set to 375F)
- Remove from oven and serve. Makes 10- 6oz servings. Stuffing will freeze well.
Notes
Personal Points- 4-5 depending on your 0PP foods
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)
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)