Cornbread Dressing

Ingredients
4 Tablespoons margarine divided
1 cup chopped onion
4 green onions, chopped
2 stalks celery, chopped
3 cups crumbled cornbread
3 cups soft bread crumbs
½ cup minced fresh parsley
salt and pepper to taste
egg substitute, equivalent to 2 large eggs
½ cup of low sodium chicken broth

Preparation

  1. Preheat oven to 350.

  2. Heat 2 Tablespoons of the margarine in a large skillet over medium-low heat. Saute onions and celery in the margarine until tender, not browned.

  3. Combine cornbread and bread crumbs in a large bowl; mix in sautéed onions, salt pepper and parsley.

  4. Add egg substitute and toss more; moisten with low sodium chicken broth until moist but no soggy.

  5. Pat the mixture into a large lightly buttered rectangular baking pan (it should make a 1-inch layer in the pan). Dot with the remaining butter and bake about 45 minutes, until golden brown and set in the center.

 

 





















 
   



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