Thanksgiving

Poole's Cornbread and Sage Dressing is for Dinner.

Poole's Cornbread and Sage Dressing takes 20 minutes to prepare.

Poole's Cornbread and Sage Dressing takes 60 minutes to cook.

Poole's Cornbread and Sage Dressing makes 9 servings.

The ingredients for Poole's Cornbread and Sage Dressing are:

1-1/2 cup Self Rising Corn Meal Mix
1 cup Low-fat Buttermilk
1 Egg
1/2 Cup Onion
1 Tbs rubbed sage
1 Tbs Canola Oil
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2 cups diced celery
1 cup chopped onion
1 Tbs rubbed sage
1 can of 98% FF Chicken broth
1 Egg
EVOO Spray

Here is how you make Poole's Cornbread and Sage Dressing:

Preheat oven to 425. Bake Cornbread: Mix meal, buttermilk, eggStir in Onion and Sage.Bake in an 8" cast iron skillet that you put the 1 TBS oil in AS YOU PREHEAT THE OVEN. ------------------------------------After corn bread cools enough to crumble (the browned bottom and sides are the BEST PART), crumble into a large bowl. Add celery, onion and sage. Let sit for a while if you'd like. We let ours sit overnight...the sage really permeates the bread. Beat the egg and broth together. Spray a 9" square pan with EVOO. Mix the liquid to the bread mix. If more moisture is needed, add some water. Pour mixture in the prepared pan and bake at 350 degrees until golden brown. Serving Size: Makes 9 servings in a 9x9 square panNumber of Servings: 9Recipe submitted by SparkPeople user MELRHO66.

The nutritional information for Poole's Cornbread and Sage Dressing is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 133.7

• Total Fat: 4.0 g
• Cholesterol: 49.6 mg
• Sodium: 237.8 mg
• Total Carbs: 20.6 g
• Dietary Fiber: 2.6 g
• Protein: 4.9 g