| 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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