Turkey and Dressing Casserole

Ingredients

• 1 cup yellow cornmeal
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup nonfat buttermilk
• 1/4 cup frozen egg substitute, thawed
• 1 (4 1/2-ounce) can green chiles, undrained
• Vegetable cooking spray
• 4 cups chopped cooked turkey breast
• 3 cups canned no-salt-added chicken broth, undiluted
• 1 cup chopped onion
• 1 cup chopped celery
• 1/2 cup frozen egg substitute, thawed
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon hot sauce
• 1 1/2 tablespoons reduced-calorie margarine
• 3 tablespoons all-purpose flour
• 1 cup evaporated skimmed milk
• 1/2 cup canned no-salt-added chicken broth, undiluted
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Preparation

1. Combine first 4 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk, 1/4 cup egg substitute, and green chiles; add buttermilk mixture to dry ingredients, stirring just until dry ingredients are moistened. Spoon batter into a preheated 8-inch cast-iron skillet coated with vegetable cooking spray. Bake at 425° for 15 minutes or until golden. Remove cornbread from skillet, and cool slightly on a wire rack.
2. Crumble cornbread into a large bowl. Add turkey and next 9 ingredients, stirring well. Spoon mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray. Bake, uncovered, at 350° for 1 hour. Cover and bake 30 additional minutes.
3. Melt margarine in a medium saucepan over medium heat; add flour, and stir until smooth. Cook, stirring constantly, 1 minute. Gradually add milk and chicken broth; cook, stirring constantly, until mixture is thickened. Remove from heat; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Serve gravy with casserole.