Savory Cornbread Stuffing

Ingredients

• 0.5 teaspoon pepper black
• 5 cups bread whole-wheat cut into 1/2-inch cubes
• 0.5 cup carrots finely chopped
• 0.5 cup celery finely chopped
• 1  recipe cornbread crumbs homemade
• 1.5 teaspoons thyme leaves dried
• 3 large eggs 
• 15.8 ounce chicken broth fat-free low-sodium canned
• 1.5 tablespoons sage fresh chopped
• 3 tablespoons olive oil 
• 1.5 cups onion finely chopped
• 0.5 teaspoon salt 
• 8 tablespoons butter unsalted melted

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 35
2. Place oil in a large nonstick skillet over medium heat; add onion, celery, and carrot. Cook 10 minutes, stirring frequently. Stir in sage, thyme, salt, and pepper.
3. Remove from heat.
4. Whisk butter, eggs, and broth in a large bowl.
5. Add onion mixture, whole-wheat cubes, and cornbread crumbs; toss. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 350 for 20 minutes. Uncover; bake 20 minutes more, or until top is toasted.