Sausage-Corn Bread Dressing

Ingredients

• 3 cups unseasoned bread cubes white toasted
• 1.8 cups celery chopped ( 5 stalks)
• 15 ounce corn muffin mix 
• 0.5 cup egg substitute 
• 4 cups less-sodium chicken broth fat-free
• 1 cup milk fat-free
• 2 cups onion chopped ( 2 medium)
• 1 teaspoon pepper 
• 2 teaspoons rubbed sage 
• 1 pound turkey breakfast sausage 

Equipment

• bowl
• frying pan
• paper towels
• oven
• baking pan

Directions

1. Preheat oven to 40
2. Prepare muffin mix according to package directions for corn bread, using fat-free milk.
3. Let cool; crumble and set aside.
4. Coat a large nonstick skillet with cooking spray.
5. Place over medium heat until hot.
6. Add sausage, onion, and celery; cook until sausage is browned and vegetables are tender, stirring until sausage crumbles.
7. Drain and pat dry with paper towels.
8. Combine corn bread, bread cubes, sage, and pepper in a large bowl; stir in sausage mixture.
9. Add chicken broth and egg substitute, stirring well. Spoon mixture into a 13- x 9-inch baking dish coated with cooking spray. Reduce oven temperature to 350, and bake, uncovered, for 1 hour or until browned.
10. Serve warm.
11. Tip: Look for packages of corn muffin mix (such as Martha White) that are prepared with only milk or water.