Recipe of the Day: Homemade Cornbread Dresing

Healthy tastes good. Pairs along great with green beans, baked or air-fried cauliflower wings, and cranberry sauce.

Vegetarian recipe pictured. Vegan ingredient substitutes also suggested.

Welcome to Dr. C's healthy living blog post. You are what you eat! Giving your body the fuel it needs to function optimally without dis-ease is the first step to a healthy life journey. Remember, its a journey and a process... NOT a diet. Start your collection of body repairing fruit and/or vegetable based recipes to aid in your overall healing process.

Homemade Cornbread Dressing

Time 1 h 30 m 8 servings 249 cals

Ingredients:

6 cups cornbread (premade) 1/2 cup butter (earth balance vegan butter)

2 eggs (Red Hill egg replacers) 1/2 teaspoon black pepper

1/2 cup celery, chopped 1 teaspoon sage

1/2 cup onion, chopped 2 cups vegetable broth

3-4 cups herb stuffing mix

Directions:

Prep 45 m | Cook 30 m | Ready In 1 h 15 m

1.) Pre-make a small pan of homemade cornbread, or use 2 boxes of Jiffy vegetarian mix according to package directions, then set aside.

2.) Pre-heat oven temp to 350 degrees while preparing other ingredients.

3.) Lightly grease 13 X 9 X 2 backing dish; set aside.

4.) Slowly melt butter in skillet on medium, saute celery and onion for about three minutes, or until desired consistency.

5.) In mixing dish, combine cornbread, stuffing mix, celery, onion, butter, sage, and black pepper.

6.) Stir in beaten eggs and vegetable broth, then add mixture to baking dish.

5.) Bake in the oven on 350 degrees for 25-35 minutes until brown.

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