Cornbread Stuffing with Apples and Golden Raisins

• 2 each egg whites large
• 113 cups milk, skim
• 1/2 cup applesauce
• 2 cups cornmeal *
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 each celery stalks chopped
• 1 each onions large, chopped
• 2 tablespoons parsley leaves fresh
• 1 teaspoon thyme dried
• 1 x salt and black pepper to taste
• 1 cup golden raisins
• 1/4 cup sherry dry , optional
• 2 cups chicken broth, low salt low fat

1. FOR THE CORNBREAD: Preheat oven to 400F (200C).
2. Coat an 8-inch-spaure cake pan with cooking stray.
3. In a medium bowl, combine egg whites, skim milk, and applesauce.
4. Mix well.
5. Combine the remainder of the dry ingredientgs and add to the skim milk and egg white mixture.
6. Stir until blended and pour into a prepared pan; bake for 15 minutes or until bread in done.
7. Remove from oven and cool.
8. FOR THE STUFFING: Spray a nonstick skillet with cooking spray and saute celery and onion until tender.
9. Add spices; remove and put into a large bowl.
10. Add raisins, apples, and the cornbread, crumbled.
11. Toss with the broth and sherry and bake covered in a casserole dish previously coated wth cooking spray, about 12 -15 mninutes.
12. If the stuffing appears to dry, add more broth.
13. Toward the end of cooking, remove cover to brown.
14. *Substitute one cup of four for one cup of cornmeal, if you prefer.

egg whites, milk, applesauce, cornmeal, sugar, baking powder, salt, celery, onions, parsley, thyme, salt, golden raisins, sherry dry, chicken broth

Taken from recipeland.com/recipe/v/cornbread-stuffing-apples-golde-35641 (may not work)