Cornbread Stuffing with Apples and Golden Raisins
Cornbread Stuffing with Apples and Golden Raisins recipe
salt and black pepper
dry , optional
chicken broth, low salt
FOR THE CORNBREAD: Preheat oven to 400℉ (200℃).
Coat an 8-inch-spaure cake pan with cooking stray.
In a medium bowl, combine egg whites, skim milk, and applesauce. Mix well.
Combine the remainder of the dry ingredientgs and add to the skim milk and egg white mixture.
Stir until blended and pour 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 sauté 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.