Good for You Cornbread Dressing |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 10 |
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My husband was hospitalized several years ago with a heart condition. The hospital provided a cooking class for heart healthy cooking. This recipe was in one of the handouts. I added the light sausage and have used this recipe ever since. Happy holidays! Ingredients:
4 cups crumbled cornbread |
8 slices dry whole wheat bread, cubed |
3 medium onions, chopped |
3 celery ribs, chopped |
6 cups fat-free chicken broth |
2 tablespoons poultry seasoning |
2 -4 teaspoons ground sage |
1/2 teaspoon black pepper |
1 cup egg substitute |
1/2 cup fresh parsley, chopped |
4 ounces reduced-fat pork sausage (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Combine crumbled cornbread and cubed whole grain bread in a large bowl.
3. Cook sausage in heavy skillet until done.
4. Drain off fat if necessary.
5. Add onions and celery to sausage and cook until onions are tender, about 15 minutes.
6. Add sausage mixture to bread, along with chicken broth, seasonings, egg substitute and parsley.
7. Stir until well combined.
8. The mixture should be the consistency of cornbread batter.
9. Turn into a 9 x 13 pan which has been sprayed with nonstick cooking spray.
10. Bake for 45 to 50 minutes until firm in the center.
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