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How To make Cornbread Stuffing w/Apples and Golden Raisins

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CORNbrEAD:

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

STUFFING:

2 ea 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 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.

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