Sausage-Corn Bread Dressing

1. 1

   Preheat oven to 400u00b0.

2. 2

   Prepare muffin mix according to package directions for corn bread, using fat-free milk. Let cool; crumble and set aside.

3. 3

   Coat a large nonstick skillet with cooking spray. Place over medium heat until hot. Add sausage, onion, and celery; cook until sausage is browned and vegetables are tender, stirring until sausage crumbles. Drain and pat dry with paper towels.

4. 4

   Combine corn bread, bread cubes, sage, and pepper in a large bowl; stir in sausage mixture. Add chicken broth and egg substitute, stirring well. Spoon mixture into a 13- x 9-inch baking dish coated with cooking spray. Reduce oven temperature to 350u00b0, and bake, uncovered, for 1 hour or until browned. Serve warm.

5. 5

   Tip: Look for packages of corn muffin mix (such as Martha White) that are prepared with only milk or water.

* Per serving · 4 servings · Values may vary.