Yield: 8 Servings
|2||(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||(8 oz) package herb-seasoned stuffing mix|
|2||(10-3/4 oz) cans condensed chicken broth, undiluted|
|½ teaspoon||Ground red pepper|
|Garnishes: sweet red pepper strips, celery leaves|
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.
Posted to MM-Recipes Digest V3 #196 Date: Sat, 13 Jul 1996 13:38:36 -0500 From: pickell@... (S.Pickell)