Southwestern-style spoonbread dressing - sl 1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | (8.5 oz) packages cornbread mix |
| 2 | teaspoons | To 3 ts cumin seeds |
| ¼ | cup | Butter or margarine |
| 2 | cups | Celery; finely chopped |
| ½ | cup | Onion; chopped |
| ½ | cup | Sweet red pepper; chopped |
| ½ | cup | Green pepper; chopped |
| 1 | each | (8 oz) package herb-seasoned stuffing mix |
| 2 | eaches | (10-3/4 oz) cans condensed chicken broth, undiluted |
| 2¼ | cup | Water |
| 2 | larges | Eggs |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground red pepper |
| Garnishes: sweet red pepper strips, celery leaves | ||
Directions
Prepare cornbread according to package directions; cool and crumble into a large bowl. Set aside.
Cook cumin seeds in a heavy skillet over medium heat, stirring constantly, 3 minutes or until seeds are more fragrant and lightly browned. Cool seeds and crush; set aside.
Melt butter in a skillet over medium heat; add celery and next 3 ingredients, and cook, stirring constantly, until tender.
Stir celery mixture, crushed cumin, stuffing mix, and next 5 ingredients into crumbled cornbread.
Spoon into a lightly greased 13" x 9" x 2" baking dish.
Bake at 350F for 1 hour and 15 minutes or until lightly browned.
Garnish, if desired. Yield: 8 servings.
On a Lighter Side:
To save 51 calories and 8⅒ fat grams per serving, prepare cornbread mix using egg substitute and nonfat buttermilk. Substitute 2 tablespoons reduced-calorie margarine for the ¼ cup butter.
Substitute 5 cups plus 2 tablespoons reduced-sodium, ready-to-serve, fat-free chicken broth for condensed chicken broth and water, and ½ cup egg substitute for eggs. Instead of greasing the baking dish, coat it with vegetable cooking spray. Bake at 350F for 1 hour and 5 minutes. This version makes a firmer textured dressing than the original.
November, 1994"Southern Living" Typos by Jeff Pruett.