Method:

1. Day-old cornbread will be dryer than fresh which is best for the stuffing. You can prepare fresh cornbread by slicing it and drying at room temperature or in oven at low temperature until it is dry. Cut or break it into pieces or “cubes”.
2. In a large skillet, heat oil and saute onions for about 1 minute, add celery and mushrooms and continue to cook until onions are cooked.
3. Stir in parsley and poultry seasoning. Turn off heat and let sit for 5 minutes or so.
4. Combine vegetable mixture, nuts, broth and cornbread. Spread into casserole dish that has been sprayed with nonstick cooking spray.
5. Bake 350 for 45 minutes.

Exchanges:
½ bread, 1 Vegetable, 2 fat

Suggestions:

• Other vegetables such as shredded carrots or zucchini can be added.
• Consider the addition of dried fruit such as dates, prunes or cranberries if your blood glucose can handle the extra carbs.
• Add cooked bite-sized pieces of turkey sausage or bacon.
• Sprinkle with your choice of grated cheese.

Method:

1. Preheat oven to 350. Lightly spray an 8-inch square pan, pie pan or loaf pan with nonstick cooking spray.
2. Combine dry ingredients (flour, cornmeal, baking powder and soda) in a medium-sized bowl. Combine wet ingredients (yogurt, soymilk, canola oil, egg) separately.
3. Stir the wet mixture into the dry, mixing just enough to thoroughly combine. Mix in optional splenda and spread into the prepared pan.
4. Bake for 20 minutes or until the center is firm to the touch.

Exchanges:
1 med fat meat, 1 bread, 2 fat