Slow Cooker Cornbread Stuffing

Posted on: November 20, 2017 by Healthy Lives No Comments

Cut the calories of your regular cornbread dressing by omitting the high fat ingredients and slow cooking. Chicken broth keeps the stuffing moist and flavorful.

  • 2 tablespoons Extra Virgin Olive Oil
  • 1 cup diced celery, about 6 stalks
  • 1 yellow onion, diced
  • 6-7 cups cornbread crumbs, cook ahead of time and let dry out
  • 2 teaspoons poultry seasoning
  • 1/2 teaspoon black pepper
  • 2 cups chicken broth, fat free, low sodium
  • Kosher or sea salt to taste

In a large skillet add oil and cook celery and onion on medium-low heat until tender, about 4 minutes. Combine in a large mixing bowl cornbread crumbs, black pepper and salt. Add all remaining ingredients to cornbread mixture, stir well.
Lightly spray the inside of slow cooker with non-stick cooking spray. Add cornbread mixture and spread evenly. Cover and cook on low 4 hours. Recommend 5-6 quart slow cooker.
For additional browning, preheat oven to broil, use oven mitts and remove, oven safe, slow cooker insert, place on the middle oven rack.
Broil 5 – 8 minutes or until desired color is reached.

Nutritional value per ¾ cup serving:
Calories 171
Fat 6 gm
Sodium 263 mg

Go Healthy! Tip# 1
Don’t wear clothes that are baggy or have a stretchy waistband. Wearing a belt or clothing that is fitted around the waist can make you more aware of your fullness and cue you to stop eating.


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