| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats | Side dish, Low-fat | 6 | Servings | |
INGREDIENTS
| 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 |
| 2 | 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 |
INSTRUCTIONS
CORNBREAD STUFFING 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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