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Stuffing & Dressing

Kat's Cornbread Apple Raisins

CORNBREAD

2 lg Eggs, whites only
1 1/3 c Skim milk 
1/2 c Applesauce 
2 c Cornmeal* 
1 tbs Sugar 
1 tbs Baking powder 
1/2 tesp Salt 

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. 

STUFFING

2 ea Ribs, celery, chopped 
1 lg Onion, chopped 
2 tbs 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 

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 minutes. 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.

If you are going to do something wrong at least enjoy it.

- Leo C. Rosten