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1 small loaf     Corn Bread
3/4 lb      turkey sausage, casings removed
1 Tbs            light margarine
2 cups      chopped onions
1 1/2 cups      chopped celery
2 tsp            dried sage
1 tsp            dried marjoram
1 tsp            dried rosemary, crumbled
1/2 cup      nonalcoholic white wine
1/2 cup      sliced scallions
1/4 cup      fat-free egg substitute
1 cup            reduced-fat chicken broth

Crumble corn bread into a large, shallow pan. Bake at 375 degrees, stirring often, until golden brown, 15 to 20 minutes. Break up sausage and cook over medium-high heat in a nonstick skillet until browned and cooked through, 5 to 7 minutes. Transfer to a bowl.

Add margarine to skillet and heat until melted. Add onions and celery. Cook, stirring often, until vegetables are tender, 4 to 5 minutes. Add sage, marjoram and rosemary. Cook, stirring constantly, for 2 minutes. Add vegetable mixture to sausage. Mix in corn bread, wine, scallions and egg substitute.

Coat a 3-quart casserole with nonstick spray. Spoon stuffing into casserole and drizzle with broth. Cover and bake at 325 degrees for 30 minutes. Uncover; bake until golden, 20 to 30 minutes.

Nutritional Information Per Serving: Calories: 270; Fat: 7.8 grams (26% of calories); Cholesterol: 38 milligrams; Sodium: 405 milligrams; Fiber (grams) 3.5.

Servings: 8

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