Cornbread Stuffing
serves 4

Cornbread Stuffing

Easy enough to make anytime but flavorful enough to serve with your Thanksgiving Feast.

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1 cup sliced mushrooms
1/2 cup sliced celery
​1/2 cup chopped onion

6 ounces cornbread (day old or store bought)
3/4 cup 100% cranberry juice

1. pre-heat oven to 350 degrees. Coat a baking dish with cooking spray.
2. In a medium saucepan over medium heat, add 1-2 tablespoon water. Cook vegetables for 3-4 minutes. Stir frequently.
3. Add cornbread and juice, mix well.
4. Transfer stuffing mix to prepared casserole dish and bake uncovered for 30-35 minutes.

Calories 196, Fat 5.1g, Cholesterol 2.3g, Sodium 191g
Carbohydrates 34.6g, Fiber 3.9g, Sugars 12.4g, Protein 4.4g