Ingredients
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4 cups crumbled cornbread
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8 slices dry whole wheat bread, cubed
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3 celery ribs, chopped
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2 tablespoons poultry seasoning
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2 -4 teaspoons ground sage
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1/2 teaspoon black pepper
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1 cup egg substitute
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1/2 cup fresh parsley, chopped
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4 ounces reduced-fat pork sausage
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3 medium onions, chopped
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6 cups fat-free chicken broth
Instructions
- Preheat oven to 350 degrees.
- Combine crumbled cornbread and cubed whole grain bread in a large bowl.
- Cook sausage in heavy skillet until done.
- Drain off fat if necessary.
- Add onions and celery to sausage and cook until onions are tender, about 15 minutes.
- Add sausage mixture to bread, along with chicken broth, seasonings, egg substitute and parsley.
- Stir until well combined.
- The mixture should be the consistency of cornbread batter.
- Turn into a 9" x 13" pan which has been sprayed with nonstick cooking spray.
- Bake for 45 to 50 minutes until firm in the center.