Southwestern-style spoonbread dressing - sl 11/94

Yield: 8 servings

Measure 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
\N \N 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.

Submitted By JEFF PRUETT On 11-12-95

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