Low-Fat And Low-Cholesterol Corn Bread Dressing

• 4 c. bread crumbs (from leftover loaf bread)
• `4 c. corn bread (made with yellow cornmeal and 3 or 4 egg whites)
• 1/2 c. chopped onion
• 1/2 c. margarine (liquid vegetable oil)
• 1 c. chopped celery
• pepper to taste
• salt to taste
• 1 tsp. sage
• 1 c. skim milk
• 3 c. chicken or turkey broth, prepare, chill and thaw, remove fat before use

1. Toast bread crumbs.
2. In large bowl, crumble corn bread and add toasted bread crumbs.
3. Add onions, celery and seasonings.
4. Add hot broth to make a soft moist mixture.
5. Mix well.
6. Add margarine and milk; mixture should be very soft to allow for loss of moisture during baking; add more broth if necessary.
7. Spray 9 x 12-inch baking pan with vegetable spray.
8. Pour mixture in and bake at 350u0b0 for 1 hour.

bread crumbs, corn bread, onion, margarine, celery, pepper, salt, sage, milk, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=437266 (may not work)