Cornbread Dressingbreadmaker, diabetic, dressings 3 cup crumbled cornbread 1 cup bread crumbs 2 cup fat-free chicken broth 1 cup celery; finely chopped 3/4 cup onion; finely chopped 2 egg whites 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon poultry seasoning; (or sage) 1. Combine all ingredients in mixing bowl; mix well. 2. Turn into nonstick baking dish. 3. Bake at 350 F for 45 min. or until light brown and "set". 3/4 cup serving 1 bread exchange, 1/2 fat Source: Cookbook for Diabetics & their families, U of Alabama 1984 Shared but not tested by Elizabeth Rodier Oct 93 |
