Fennel Cornbread Stuffing
Ingredients
- 1 (8.5 ounce) package corn muffin mix
- ½ cup refrigerated or frozen egg product, thawed, divided
- ⅓ cup fat-free milk
- 2 tablespoons olive oil, divided
- 1 medium fennel bulb, trimmed, cored and thinly sliced
- 1 medium kohlrabi, peeled and finely chopped
- 1 clove garlic, minced
- ½ cup water
- 1 teaspoon poultry seasoning
- ¼ teaspoon ground pepper
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