Gallery

Recipe Summary

prep:
10 mins
cook:
7 mins
bake:
30 mins
total:
47 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350F.

    Advertisement
  • Heat butter in deep skillet. Add onion and celery; sauté until softened, about 5 minutes. Add thyme, sage, rosemary, red-pepper flakes, salt and black pepper; sauté 1 minute.

  • Add half the corn bread, the orange rind and parsley; cook for 1 minute, stirring frequently.

  • Add orange juice and broth. Bring to a simmer; remove from heat. Stir in the remaining bread. Spoon into 8 x 8 x 2-inch square glass baking dish. (Can be made ahead to this point early in the afternoon. Refrigerate, covered.)

  • Bake in 350°F oven 30 minutes. Makes 8 servings.

Nutrition Facts

200 calories; fat 9g; cholesterol 38mg; saturated fat 3g; carbohydrates 27g; insoluble fiber 2g; protein 4g; sodium 562mg.
Advertisement
Advertisement