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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



 
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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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