Title: Cornbread Stuffing W/apples and Golden Raisins
Categories: Lowcal
Yield: 6 Servings

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		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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