Cornbread Dressing

45 min · Serves 8

Based on a recipe from Power to End Stroke: 46 Healthy Soul Food Recipes Cookbook American Heart Association, via USDA MyPlate Kitchen

What goes in

• 4.9 mlolive oil
• 4green onions
• 1celery stalk
• 1½ cupslow-sodium chicken broth
• 4.9 mldried sage
• 1.2 mlblack pepper
• 4 cupscrumbled cornbread
• ½ cupegg substitute
• ¼ cupchopped pecans

How to cook it

1. Heat your oven to 350 °F and lightly grease an 8-inch square baking dish with cooking spray.
2. Warm the oil in a large skillet over medium heat.
3. Sauté the sliced green onions and celery for 4 to 5 minutes until they soften.
4. Mix the broth, sage, and black pepper into the skillet.
5. Place the crumbled cornbread into a large mixing bowl.
6. Fold the vegetable mixture, egg substitute, and pecans into the cornbread until the mixture is moist.
7. Spread the dressing into the prepared baking dish.
8. Bake for 30 minutes until the top is golden brown and the center is set, then move to a serving dish.

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