Recipe By : Fat-Free Holiday Recipes
Serving Size : 12 Preparation Time :0:20
Categories : Thanksgiving
Amount Measure Ingredient -- Preparation Method
- - -------- ------------ --------------------------------
----Cornbread----
1 1/2 c cornmeal
2 tsps baking powder
4 egg whites -- whipped
1 1/4 c buttermilk -- * see note
at room temperature
1 tsp Fleischmann's Fat Free Spread
----Spice Mixture----
1 c onions -- chopped
1 c celery -- sliced thin
1 1/2 tsps sage
1 tsp poultry seasoning
1/4 tsp black pepper
2/3 c chicken broth
2 egg whites -- whipped
Preheat oven to 400. Prepare a 9" square pan and a 2-quart casserole dish
with cooking spray; set them aside. To prepare cornbread, combine cornmeal,
baking powder, egg whites, buttermilk, and spread in a mixing bowl. Spread
batter evenly into prepared 9" pan. Bake for 20 minutes then reduce heat to
325. Remove cornbread from the pan and crumble into a mixing bowl. Add
onions, celery, sage, poultry seasoning, black pepper, chicken broth, and
egg whites. Loosely spoon stuffing into the dish. Bake for 45 minutes.
- - - - - - - - - - - - - - - - - -
Per serving: 91 Calories; 1g Fat (7% calories from fat); 5g Protein; 16g
Carbohydrate; 1mg Cholesterol; 263mg Sodium
NOTES : *Buttermilk Substitute: Combine 3 teaspoons vinegar with enough
milk to equal 1 1/4 cups; let stand 5 minutes.
Time Saving Tip: To make Thanksgiving Day a little less hectic, bake
cornbread 1 to 3 days in advance. Then complete the stuffing preparations
the day before or the morning of the dinner, and pop the casserole into the
oven 1 hour before serving time.
