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 ---