Holly Clegg's Cornbread Dressing -

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Holly Clegg's Cornbread Dressing

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By Holly Clegg

Posted July 23rd, 2007

This article is reprinted with permission from The New Holly Clegg Trim & Terrific Cookbook (Trim and Terrific), by Holly Clegg, (2006, Running Press)

The New Holly Clegg Trim & Terrific Cookbook (Trim and Terrific)

Servings:	8
Author Notes:	Use cornbread mixes to ease preparation in this traditional favorite. Prepare year round to make your baked chicken a real winner.
Ingredients:	2 (8 1/2-ounce) boxes corn muffin mix 1 large egg 1/3 cup skim milk 4 ounces bulk light sausage, optional 2 onions, chopped 1 green bell pepper, seeded and chopped 1 teaspoon minced garlic 1 cup chopped celery 1 can (10 1/2 -ounce) 98% fat-free cream of mushroom soup 1 can (16-ounce) can fat-free chicken , stock (or homemade) 1 teaspoon poultry seasoning Salt and pepper to taste 1/4 cup chopped parsley 1/4 cup chopped green onion (scallions)
Instructions:	Preheat oven to 350°F. Prepare the corn muffin mix with egg and milk and bake in a 13x9x2-inch pan according to package directions. Crumble and set aside. In a large skillet coated with nonstick cooking spray, sauté the sausage, onions, green pepper, garlic, and celery until tender. Add the cream of mushroom soup, chicken stock, poultry seasoning, salt and pepper, and crumbled cornbread. Stir in the parsley and green onions. Transfer to a 2-quart casserole and bake for 30 minutes.