Pecan Corn Bread Stuffing

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Title: Pecan Corn Bread Stuffing
Categories: Diabetic, Breads/bm
Yield: 8 servings

2 c Corn bread crumbs 1 tb Dried parsley flakes
1/2 c Finely chopped onion 1/2 ts Dried thyme
1/2 c Chopped celery 1/4 c Water or chicken broth

Suggestion: Use a cornbread recipe made just with cornmeal or using
rice flour for a no gluten recipe.

Mix all the ingredients together in a bowl. Stuff into poultry or
transfer to a lightly oiled casserole. Bake in 350 F oven for 15
minutes if not used as a stuffing. Stuff 2 Cornish hens or 3 pound
chicken.

1/8 recipe - 168 calories, 1 bread, 1 vegetable, 1 fat exchange 22
grams carbohydrate, 3 grams protein, 6 grams fat 202 mg sodium, 110
mg potassium, 23 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

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