Olive oil cooking spray 2 C. chopped onion 1 1/2 C. chopped white mushrooms 2 C. chopped celery 1/2 C. chopped fresh parsley 2 tsp. minced garlic 13 slices day old bread, cut into 1-inch cubes 2 boxes (8.5 oz. each) cornbread mix, prepared according to package directions using egg substitute and fat-free milk, cooled and crumbled 1 1/2 tsp. salt 1 tsp. poultry seasoning 1 tsp. dried thyme 1 tsp. ground sage 1/2 tsp. ground black pepper 1/2 C. egg substitute 2 C. fat-free chicken broth
Spray a large skillet with olive oil cooking spray. Sauté onions, mushrooms, celery, parsley and garlic over medium-high heat approximately 7 minutes or until onion is clear. In a large mixing bowl, toss next 7 ingredients (bread, cornbread, salt, poultry seasoning, thyme, sage and pepper). Stir in sautéed vegetables. In a small bowl, combine egg substitute and broth. Add to bread mixture and toss well. Place in a crock-pot and cook on high 2-3 hours, stirring occasionally.