Baked Cornbread Dressing
|Finely chopped celery||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Snipped fresh parsley/2 teaspoon dried parsley||2 Tablespoon|
|Ground sage||1 Teaspoon|
|Poultry seasoning||1 1⁄2 Teaspoon|
|Cracked black pepper||1⁄2 Teaspoon|
|Unseasoned cornbread stuffing cubes||24 Ounce (2 Packages, 12 Ounce Each)|
|Chicken stock/Homemade turkey stock||3 Cup (48 tbs) (Fat Free / Low Salt)|
|Egg substitute/4 egg whites||1⁄2 Cup (8 tbs)|
Preheat oven to 350 degrees.
Lightly spray a medium nonstick skillet with cooking spray.
Add the celery and onions.
Cook over medium heat until tender.
Stir in herbs, seasoning and spices.
Lightly spray a large casserole dish with cooking spray.
Place the cornbread cubes in casserole.
Add onion and celery mixture, 2 cups of the broth and egg substitute.
Drizzle with remaining broth to moisten bread thoroughly; gently toss again to mix well.
Bake uncovered for 30 to 40 minutes or until heated through.