Cornbread stuffing w/apples and golden raisins

6 servings

Ingredients

Quantity Ingredient
2 larges Eggs, whites only
1⅓ cup Skim milk
½ cup Applesauce
2 cups Cornmeal*
2 eaches Ribs, celery, chopped
1 large Onion, chopped
2 tablespoons Chopped fresh parsley
1 teaspoon Dried thyme
Salt and Pepper to taste
1 tablespoon Sugar
1 tablespoon Baking powder
½ teaspoon Salt
1 cup Golden raisins
¼ cup Dry sherry (optional)
2 cups Defatted broth or low sodium chicken broth

Directions

CORNBREAD

STUFFING

For the Cornbread:

Preheat oven to 400 to 400 degrees. Coat an 8-inch-spaure cake pan with cooking stray. In a medium bowl, combine egg whites, skim milk, and ap-plesauce. Mix well. Combine the remainder of the dry ingredientgs and add to the skim milk and egg white mixture. Stir until bloended and poour into a prepared pan; bake for 15 minutes or until bread in 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 wth cooking spray, about 12-15 mninutes. If the stuffing appears to dry, add more broth. Toward the end of cooking, remove cover to brown.

*Substitute one cup of four for one cup of cornmeal, if you prefer. Converted by MMCONV vers. 1⅖ ---

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