Weight Watchers Cornbread Stuffing

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Weight Watchers Cornbread Stuffing

Cornbread stuffing made with homemade cornbread, herbs, onions, and celery.

Prep Time30

Cook Time1 30

Total Time2

Course: Side Dish

Keyword: Cornbread Stuffing, Thanksgiving, weight watchers

Servings: people

Ingredients

Cornbread Ingredients

1 cup Yellow cornmeal
1 cup Cream-style corn
2 Eggs
1 tbsp Granulated sweetener use a 1:1 sugar replacement
½ cup Unsweetened applesauce
1 tbsp Baking powder
¼ tsp Table salt
1 cup Nonfat plain Greek yogurt

Dressing Ingredients

4 tbsp Light butter substitute
1 medium Onion diced
1 ¼ cup Celery, diced (about 3-5 stalks depending on their thickness)
2 tbsp Fresh thyme
½ - 1 tsp Ground sage
½ tsp Crushed rosemary
1 ¼ - 1 ¾ cup Vegetable or chicken stock low-sodium
2 Eggs beaten
Salt and pepper to taste

Instructions

Preheat oven to 400F and grease an 8x8 or 8x11 baking dish.
To make the cornbread, mix all of the dry ingredients together and then pour them into the wet ingredients. Stir to combine.
Transfer batter to prepared dish and bake cornbread for about 40 minutes or until lightly golden and a toothpick inserted into the center comes out clean. (If needed, cover for the last 15 minutes of baking to prevent over-browning).
Allow cornbread to cool to room temperature (I made mine the day before).
The day after or once it's cool, line a sheet tray with foil and crumble the cornbread into pieces, leaving them bite-sized. Spread out cornbread on the baking sheet.
Bake crumbs at 375F for about 20-25 minutes or until dried out. You can make them as toasty as you want, but be careful not to burn them. Season crumbs with salt and pepper if preferred, and allow to cool once more.
How to make the stuffing portion: Heat the butter substitute, onions, and celery in a medium pan until the vegetables are softened. Add the seasonings and herbs and adjust as needed. If preferred, allow the veggies to caramelize slightly for a deeper flavor.
Add 1 ¼ cup vegetable stock to the pan and gently heat to a light simmer. Remove from heat and let sit for a few minutes. Fold the vegetable mixture, cornbread pieces, and eggs together (add eggs last if you would like to season once more with the cornbread and veggies combined). If it seems very dry, add a little more stock at a time until the cornbread is moistened but not super soggy. The pieces should still hold shape; you don't want them to disintegrate.
Transfer mixture to a greased 9x13 baking dish and bake at 375F for 30 minutes, covered. Remove foil and bake for another 5-10 minutes until crispy on top and thoroughly hot and golden brown. If preferred, broil on low to give the stuffing more color.

Notes

3 WW points per serving

Nutrition