Baked Cornbread Dressing Recipe
Ingredients
| Celery | 1 Cup (16 tbs), finley chopped | |
| Onions | 1/2 Cup (16 tbs), chopped | |
| Snipped parsley | 2 Tablespoon, dried | |
| Ground sage | 1 Teaspoon | |
| Poultry seasoning | 1 1/2 Teaspoon | |
| Cracked black pepper | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| package | 2 | |
| Chicken stock | 3 Cup (16 tbs) | |
| Egg substitute | 1/2 Cup (16 tbs) |
Directions
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.
Gently toss.
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.
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.
Gently toss.
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.
Chef
