day-old cornbread, cut into ½-in pieces (about 12 cups)
butter or margarine, divided
diced celery (about 3 to 4 stalks, rinsed, ends trimmed)
diced onion (about 1 medium onion, peeled, in ¼-in dice)
each fresh parsley, sage and thyme, leaves only, finely chopped; if using dried herbs, use 1 ½ tsp each
ground black pepper
low-fat, low-sodium chicken broth
eggs, lightly beaten
pecans, chopped (optional)
Preheat oven to 325 degrees F. Scatter cut cornbread onto 2 large baking sheets; do not overcrowd. Bake for 25 to 30 minutes until completely dried, crisp and lightly toasted. Place on rack to cool completely. If making ahead, store in a large Ziploc® brand container for up to 2 days.
Butter 9-by-12-by-2-inch baking dish liberally with 2 Tablespoons softened butter. Set aside.
In an 8- to 10-inch skillet melt remaining 2 Tablespoons butter over medium-high heat. Add diced celery and onion. Reduce heat to medium and cook, stirring occasionally, until celery and onion are tender and onion is translucent, about 8-10 minutes.
In a very large bowl add toasted cornbread, celery and onion, finely chopped herbs, salt, pepper, dried cranberries and chopped pecans, if using. Mix gently with a rubber spatula or large spoon to combine. Add chicken broth and beaten eggs. Stir gently just until blended. (Cornbread will break up a bit.) Pour mixture into buttered baking dish.
Preheat oven to 400 degrees F. Bake covered with aluminum foil for 30 minutes. Remove foil and finish baking uncovered just until top begins to turn light golden brown, about 15 minutes. Serve right away or cool and store.
For safety’s sake, cook the stuffing separately from the turkey. Spoon some of the stuffing into the cooked turkey cavity for that baked-in look when presenting the turkey. To prepare one day in advance, follow recipe through step 4. Tightly cover baking dish with stuffing and refrigerate. The next day, bring mixture to room temperature and cover with foil before baking (step 5). To prepare two days in advance, follow recipe through step 5, cool stuffing completely on cooling rack, cover with foil and refrigerate. When you are ready to serve, bring covered stuffing to room temperature and reheat, covered, in oven at 325 degrees F for 15 to 20 minutes until warmed through.
Serving Size: 1 cup
Calories From Fat