Muffin Cup Cornbread Dressing
Wine Recommendation
Sterling Vintner's Collection Chardonnay
Ingredients
- 2 (6-oz) pkg buttermilk cornbread mix
- ¼ cup butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 3½ cups chicken broth
- 3 large eggs, lightly beaten
- 3 Tbsp chopped fresh parsley
- 1 Tbsp poultry seasoning
- ½ tsp salt
- ½ tsp pepper
- 3 cups crumbled baked biscuits (about 4)
Instructions
- Prepare and bake cornbread according to package directions; set aside to cool.
- Preheat oven to 375°F. Meanwhile, melt butter in a large skillet over medium heat. Add onion, celery, bell pepper, and garlic; cook 10 minutes or until very tender. Spoon into a large bowl.
- Add broth, eggs, parsley, poultry seasoning, salt, and pepper to bowl. Crumble cornbread, and add to broth mixture along with crumbled biscuits.
- Spoon dressing into greased muffin cups. Bake 30 to 35 minutes or until set.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
349
|
349
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 8 | 8 |
| Carb (g) | 45 | 45 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 832 | 832 |
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