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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 13 |
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Drew Weeks sent the recipe for this old-fashioned dressing from his home in Edisto Island, South Carolina. Ingredients:
1 cup king arthur unbleached all-purpose flour |
1 cup cornmeal |
2 tablespoons sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
2/3 cup water |
1/3 cup fat-free milk |
1/4 cup egg substitute |
2 tablespoons canola oil |
dressing: |
10 slices bread, toasted and cubed |
3 cups chopped celery |
1-1/3 cups chopped onion |
1 teaspoon canola oil |
3 teaspoons reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes |
1/4 cup boiling water |
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth |
1/2 cup egg substitute |
2 teaspoons dried parsley flakes |
1-1/2 teaspoons rubbed sage |
1 teaspoon each poultry seasoning, dried basil and rosemary, crushed |
1/2 teaspoon each salt and dried thyme |
Directions:
1. For corn bread, in a bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, combine the water, milk, egg substitute and oil. Stir into flour mixture just until blended. Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool and crumble into a large bowl.
2. For stuffing, stir bread cubes into corn bread crumbs. In a nonstick skillet coated with cooking spray, cook celery and onion in oil for about 6 minutes or until tender. Stir into corn bread mixture.
3. In a small bowl, dissolve bouillon in water. In a large bowl, combine the broth, egg substitute, seasonings and bouillon mixture. Pour over corn bread mixture; Toss to coat evenly. Yield: 13 servings.
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