Nutritional Info

Nutrition Facts

Serving Size 1 (54g)

Calories 27
Calories from Fat 3 (11%)
Amount Per Serving %DIV
Total Fat 0.3g 0%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 1.5mg 1%
Sodium 1012.3mg 44%
Potassium 50.5mg 1%
Total Carbohydrate 4.8g 2%
Dietary Fiber 0.1g 1%
Sugars 0.8g
Protein 1.2g 2%

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Recipe Description
The amount of bacon specified might seem so small as to be inconsequential, but it really isimportant to this recipe.
Prep time
20 min
Cook time
50 min
Ready In
1 hr 10 min


Serves Tool

Serves To:USMetric
1 Cup(c)  reduced sodium defatted chicken broth
1/2 Cup(c)  buttermilk
4 Cup(c)  cornbread, crumbled into large chunks
3 Slice(sli)  stale homemade quality white bread, cubed
1/2 Teaspoon(t)  dried sage, ground
1 Slice(sli)  bacon
1   scallion, chopped
1 Cup(c)  celery, chopped
1 Cup(c)  onions, chopped
1 Teaspoon(t)  vegetable oil


Preheat the oven to 350° F.  Cook the bacon until crisp.  Pat dry with a paper towel and crumble into bits.  Heat the oil in a small nonstick pan.  Add the onions and celery and cook, covered, over moderate heat, until the onions turn golden.  Stir in the scallion and cook until wilted.  In a bowl, combine the bacon and sauteed vegetables.  Stir in the sage, bread cubes, and cornbread.  Pour in the buttermilk and stir.  Add enough of the broth to moisten the bread, but not so much that it gets soggy.  Put stuffing into a 2 1/2 quart casserole or an 8 by 8 inch pan.  Bake, uncovered, for 35 to 40 minutes.

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