½ teaspoon dried marjoram, crushed, or 1 teaspoon ?nely snipped fresh marjoram
½ teaspoon ground black pepper
⅛ teaspoon salt
¾ cup refrigerated or frozen egg product, thawed, or 3 large eggs, lightly beaten
½ cup to ¾ cup reduced-sodium chicken broth
1Preheat oven to 375°F. Lightly coat a 2-quart rectangular baking dish with cooking spray. In a large skillet, cook celery, onion, and garlic in hot oil for about 10 minutes or until tender. In a very large bowl, combine cornbread and whole-wheat bread.
2Add the onion mixture, parsley, sage, thyme, marjoram, pepper and salt to the bread mixture and mix well.
3Add egg product (or eggs), tossing to coat. Add enough of the chicken broth to reach desired consistency. Spoon dressing into the prepared dish. Bake, uncovered, about 20 minutes or until hot in center (165 ).