Instructions: In honor of Thanksgiving, also from Healthy Homestyle Cooking

Preheat the oven to 350. Lightly spray a medium skillet with no stick spray. Add the celery, mushrooms and onions. Cook and stir over medium heat until tender. Stir in the parsley and sage. Lightly spray a 1 1/2 to 2
quart casserole with no stick spray. Place the cornbread in the casserole.

Then add the onion mixture. Drizzle with 1 cup of the broth. Gently toss.

If necessary, drizzile with enough of the remaining 1/2 cup broth to moisten
the bread. Gently toss to mix well. Bake, uncovered, for 30 to 40 minutes
or until heated through. 4 servings. per serving 135 calores, 1 gram fat,

Note: I like to add chopped boiled egg whites, and also like to use green

onions for chopped onions, including the green tops. This increases count a little, but not fat count, since only using egg whites. May need to
add some salt and pepper to taste too.

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