Cornbread Stuffing W/apples and Golden Raisins
Try this Cornbread Stuffing W/apples and Golden Raisins recipe, or contribute your own. "Low-fat" and "Side dishes" are two of the tags cooks chose for Cornbread Stuffing W/apples and Golden Raisins.
Yield: 6 Servings Ready in 1 hours
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|1 lgOnion; chopped|
|salt and pepper; to taste|
|2 lgEggs, whites only|
|1 tbBaking Powder|
|2 Ribs, celery, chopped|
|1 1/3 cSkim milk|
|1/4 cDry sherry (optional)|
|1 tsDried thyme|
|1 cGolden raisins|
|2 cDefatted broth or low sodium|
|2 tbChopped fresh parsley|
Cornbread Stuffing W/apples and Golden Raisins 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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