Spicy Cornbread Stuffing
|Celery stalks||2 , minced|
|Carrots||2 , minced|
|Onion||1 , minced|
|Olive oil||1 Teaspoon|
|Cornbread||4 Cup (64 tbs)|
|Pepper flakes||2 Teaspoon|
|Dried sage||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Fat free egg substitute||1⁄4 Cup (4 tbs)|
|Chicken stock||3 Cup (48 tbs), defatted|
In a large bowl, combine the celery, carrots, onions and oil.
Cover with vented plastic wrap and microwave on high for 4 minutes, or until the vegetables are tender.
Add the cornbread, pepper flakes, sage and thyme.
Toss to mix well.
Add the egg and 2 cups stock.
If the bread is really dry, add enough of the remaining 1 cup stock to moisten it but not make it soggy.
Coat a 2 or 3-quart casserole with no-stick spray.
Add the stuffing.
Cover with foil.
Bake at 350° for 20 minutes.
Remove the foil and bake for 5 minutes to crisp the top.