Title: Cornbread Stuffing With Apples And Golden Raisins
Categories: Side dish, Low-fat
Yield: 6 servings
---------------------------------CORNBREAD---------------------------------
2 lg Eggs; whites only
1 1/3 c Skim milk
1/2 c Applesauce
2 c Corn meal *
1 tb Sugar
1 tb Baking powder
1/2 ts Salt
----------------------------------STUFFING----------------------------------
2 Celery ribs; chopped
1 lg Onion; chopped
2 tb Fresh parsley; chopped
1 ts Dried thyme
Salt and Pepper; to taste
1 c Golden raisins
1/4 c Dry sherry (optional)
2 c Defatted broth or low sodium
-chicken broth
For the cornbread:
Preheat oven to 400 degrees F. Coat an 8"-sqaure cake pan with
cooking stray. In a medium bowl, combine egg whites, skim milk, and
applesauce. Mix well. Combine the remainder of the dry ingredients
and add to the skim milk and egg white mixture. Stir until blended
and pour into a prepared pan; bake for 15 minutes or until bread is
done. Remove from oven and cool.
For the stuffing:
Spray a nonstick skillet with cooking spray and saute celery and
onion until tender. Add spices; remove and put into a large bowl.
Add raisins, apples, and the cornbread, crumbled. Toss with the
broth and sherry and bake covered in a casserole dish previously
coated with cooking spray, about 12-15 mninutes. If the stuffing
appears too dry, add more broth. Toward the end of cooking, remove
cover to brown.
* Substitute 1 c flour for 1 c corn meal, if you prefer.
