Southern Corn Bread Stuffing

Ingredients

• 4 ounce day-old bread white cubed
• 0.5 cup celery diced
• 19 ounce corn bread mix 
• 1 large eggs 
• 1 large eggs lightly beaten
• 1 cup milk fat-free
• 0.5 teaspoon ground sage 
• 1 cup onion diced
• 0.3 teaspoon pepper 
• 0.5 teaspoon poultry seasoning 
• 14.5 ounce reduced sodium chicken broth fat-free canned

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 40
2. Combine corn bread mix, milk, and egg in a large bowl, stirring well.
3. Pour batter into an 8-inch square baking pan coated with cooking spray.
4. Bake at 400 for 18 to 20 minutes or until a wooden pick inserted in center comes out clean.
5. Let corn bread cool slightly. Crumble corn bread into a large bowl; set aside. Reduce oven temperature to 37
6. Coat a large nonstick skillet with cooking spray; add onion and celery. Cook, stirring constantly, 4 minutes or until tender.
7. Add vegetables, beaten egg, sage, poultry seasoning, pepper, and cubed bread to crumbled corn bread.
8. Add broth, stirring just until moistened.
9. Pour mixture into a 1-quart baking dish, and bake, uncovered, at 375 for 30 minutes or until golden.