Savory Cornbread Stuffing

• 3 tablespoons olive oil
• 1 1/2 cups finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped carrot
• 1 1/2 tablespoons chopped fresh sage
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 8 tablespoons unsalted butter, melted
• 3 large eggs
• 1 (15.75-ounce) can fat-free, low-sodium chicken broth
• 5 cups whole-wheat bread, cut into (1/2-inch) cubes
• Cooking spray

1. Preheat oven to 350u0b0. 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. Remove from heat.
2. Whisk butter, eggs, and broth in a large bowl. 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 350u0b0 for 20 minutes. Uncover; bake 20 minutes more, or until top is toasted.

olive oil, onion, celery, carrot, fresh sage, thyme, salt, black pepper, unsalted butter, eggs, chicken broth, wholewheat bread, cooking spray

Taken from www.myrecipes.com/recipe/savory-cornbread-stuffing (may not work)