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Walnut-Cranberry Corn Bread Stuffing


This recipe makes enough stuffing for a 5-pound chicken or 6 pork chops. For a seafood variation, add 3 ounces chopped fresh oysters to the mixture before baking it. For a vegan version, substitute olive oil for the butter and water or vegetable stock for the broth.



  1. Heat oven to 350 degrees F.
  2. In a skillet over medium heat, melt butter; add carrot, celery and onion; sauté until softened (about 10 minutes).
  3. In a large bowl, toss corn bread with cooked carrot, celery and onion; add parsley, sage, salt and pepper.
  4. Add cranberries, walnuts and stock; mix well.
  5. Place dressing in a 2-quart casserole; cover with lid or aluminum foil.
  6. Bake until center of stuffing registers 165 degrees F (about 30 minutes).

Makes 5 cups.

Nutrition information per serving: Calories 250; Carbohydrates 19 g; Protein 5 g; Fat 18 g including sat. fat 7 g; Cholesterol 45 mg; Sodium 720 mg; Calcium 87 mg; Dietary fiber 2 g

Diabetic exchanges per serving: 1 vegetable exchange, 1 bread/ starch exchange and 3 1/2 fat exchanges


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