Vegetarian Cornbread Dressing

1 10-inch skillet of cornbread
1 ½ cubes Knorr Vegetarian Vegetable bullion
2/3 cup margarine, melted
3 cups water
1 1/2 cup onion, minced
2 stalks celery, minced
2-3 t. dried sage, or to taste
1 egg, beaten

Optional Substitutions:

• Use butter instead of margarine for a richer flavor.
• Omit the egg for a vegan version.  But note that the dressing will be more crumbly without the egg. You can add 2 Tablespoons of cornstarch beaten with 2 tablespoons of water as a replacement binder, or try a vegetarian egg substitute such as Ener-G Egg Replacer.

 Preparation:

1. Preheat oven to 300 degrees.  Spray 9x13 baking dish with non-stick coating.
2. Add 2t melted margarine and onions to 2 quart saucepan and heat on Medium heat.  Cook until onions are soft.
3. Add bullion cubes, remaining margarine, water, and sage to onions in saucepan.  Bring to a boil and simmer 10-15 minutes.
4. In large bowl, crumble cornbread (including crust).  Add celery and contents of saucepan.  Mix well and taste.  Add additional sage, if needed. 
5. When the taste is perfect for you, add the egg. (This helps protect you from Salmonella!) Mix well and pour into prepared baking dish.
6. Bake covered for approximately 20 minutes.  Remove the cover for another 10 minutes to brown the dressing.