Baked Sage Cornbread Dressing With Pecans

Ingredients

• 1 teaspoon vegetable oil spray
• 4 teaspoons olive oil
• 1 medium green onion, thinly sliced
• 1 1/2 cups small celery rib, chopped
• 1 teaspoon fat-free low-sodium chicken broth
• 1/4 teaspoon dried sage
• 4 cups pepper
• 1/2 cup crumbled cornbread
• 1/4 cup egg substitute
• chopped pecans

Method

1. 1 Preheat oven to 350°F. Spray an 8-inch square baking pan with vegetable oil spray.
2. 2 Heat olive oil in a large skillet over medium heat. Cook green onions, celery, and carrot for 4-5 minutes until tender. Stir in broth, sage, and pepper.
3. 3 Place cornbread in a large bowl. Stir in the vegetable mixture, egg substitute, and pecans. Transfer to the baking pan.
4. 4 Bake for 30 minutes until cooked through and golden brown. Transfer to a serving bowl.