Tuesday, March 11, 2014

Wild Rice Cornbread Stuffing (lower calorie)

This week marks the one-year anniversary for the Three-Headed Chef: Dinner After Midnight!  Thanks for all the support, comments and suggestions.  In honor of our anniversary, let’s get wild!  Wild Rice Cornbread Stuffing, that is.  Serves about 10.  This one is a lower calorie version, so don’t feel guilty about it.  Just enjoy!

Ingredients for Cornbread
2 cups yellow corn meal
2 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ¾ cups low-fat buttermilk
2 eggs, lightly whisked
2 tbl. canola oil
cooking spray

Ingredients for Stuffing
½ cup wild rice (before cooking)
cooking spray
4 tbl. margarine or butter
2 cups sliced mushrooms
2 cups chopped celery
½ cups chopped onion
4 slices white bread, torn into small pieces
2 cups low-sodium chicken broth (or less if you like it drier - sub vegetable broth for a vegetarian version)

2 tsp. poultry seasoning
1 tbl. rubbed sage
½ tsp. salt

Directions for Cornbread
·         Mix cornmeal, baking powder, baking soda and salt together in a large bowl
·         Make a well in the center of the mixture and add buttermilk, eggs, and oil
·         Stir together until moist and well mixed
·         Pour batter into a greased 9” cast iron skillet (we use non-fat cooking spray to grease)
·         Bake at 450° for 20 to 25 minutes, until just golden brown
·         Remove from oven and allow to cool completely on a wire rack

Directions for Stuffing
·         Cook wild rice as directed on package, then allow to cool
·         Coat a large non-stick skillet with cooking spray
·         Add the butter or margarine and heat over medium heat
·         Add celery, mushrooms, and onions:  cook 5 minutes until tender, then allow to cool slightly
·         In a large bowl, crumble the cornbread and add the white bread pieces,then mix in the broth.
·         To the bowl add the sautéed vegetables, wild rice and seasoning and mix well
·         Spoon into a 2”x9”x13” baking dish coated with cooking spray
·         Bake at 325° for 45 minutes to an hour

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