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Cornbread Stuffing w/Apples and Golden Raisins

---------------------------------CORNBREAD--------------------------------- 2 lg Eggs, whites only

1 1/3 c Skim milk

1/2 c Applesauce

2 c Cornmeal*

1 tb Sugar

1 tb Baking powder

1/2 ts Salt

----------------------------------STUFFING---------------------------------- 2 ea Ribs, celery, chopped

1 lg Onion, chopped

2 tb Chopped fresh parsley

1 ts Dried thyme

Salt and Pepper to taste 1 c Golden raisins

1/4 c Dry sherry (optional)

2 c Defatted broth or low sodium

-chicken broth 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.


Also see ...

Rocky Road Frosting
Rocky Road Frosting
Digestive Biscuits
Digestive Biscuits
Spaghetti with Pork and Peanut Sauce
Spaghetti with Pork and Peanut Sauce

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