Cornbread Dressing

Ingredients

• 1 tbsp Olive oil or cooking oil of choice
• 4 piece(s) Green onions, thinly sliced
• 1 cup Celery stalk
• 1 cup Chicken broth, low-sodium
• 1 tsp Dried sage
• 1/4 tsp Black pepper
• 4 piece(s) Crumbled cornbread
• 1/4 cup Egg substitute
• 2 tbsp Chopped pecans

Instructions

1. Preheat the oven to 350 °F. Lightly spray an 8-inch square baking pan with vegetable oil spray.
2. In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the green onions and celery for 4 to 5 minutes, or until tender, stirring occasionally. Stir in the broth, sage, and pepper.
3. Put the cornbread in a large bowl. Stir in the vegetable mixture, egg substitute, and pecans (the mixture will be moist). Transfer to the baking pan.
4. Bake for 30 minutes, or until cooked through and golden brown on top. Transfer to a serving bowl.

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