Cornbread Stuffing W Apples Golden Raisin

Ingredients

CORNBREAD 2 large eggs, whites only 1 1/3 cup skim milk 1/2 cup applesauce 2 cup cornmeal* 1 tbsp sugar 1 tbsp baking powder 1/2 tsp salt STUFFING 2 each ribs, celery, chopped 1 large onion, chopped 2 tbsp chopped fresh parsley 1 tsp dried thyme 1 salt and pepper to taste 1 cup golden raisins 1/4 cup dry sherry (optional) 2 cup defatted broth or low sodium chicke, n broth

Preparation
 
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.

 

 
Servings:
6

 

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