SAVORY CORNBREAD STUFFING

1 pkg (6.5-oz) cornbread mix

2 cups chopped celery

1 large onion, chopped

3 tbsp butter

1 tsp ground sage 

1 tbsp poultry seasoning

1 sleeve (about 40) saltine crackers, lightly crushed

7 slices light whole-wheat bread, toasted and cubed

5 cups chicken stock

1 cup Egg Beaters

Preheat oven to 350-degrees. Prepare cornbread mix as package directs. Pour batter into a greased 8" round cake pan and bake 16 minutes or until done. Let cool completely, crumble.

In a large skillet over medium heat, cook celery and onions in the butter 8 minutes or until tender, stirring occasionally. Stir in the sage and poultry seasoning. Remove from the heat.

In a large bowl, gently toss crackers, bread cubes and crumbled cornbread. Stir in the chicken stock, egg substitute and onion mixture just until combined. Spoon cornbread mixture into greased casserole dish. Bake at 350-degrees 45 minutes or until golden brown.

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