Cranberry-Pecan Corn Bread Dressing |
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Prep Time: 27 Minutes Cook Time: 50 Minutes |
Ready In: 77 Minutes Servings: 12 |
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Ingredients:
1/2 cup all-purpose flour |
1/2 cup yellow cornmeal |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 teaspoon sugar |
1/2 cup 1% low-fat milk |
1 large egg, lightly beaten |
cooking spray |
1 tablespoon butter |
3/4 cup chopped onion (1/2 medium) |
1/2 cup chopped celery (1 stalk) |
2 teaspoons chopped fresh sage |
1 teaspoon chopped fresh thyme |
1/4 teaspoon black pepper |
1/2 cup chopped pecans, toasted |
1/2 cup dried cranberries |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1/4 cup 1% low-fat milk |
1 large egg |
1 large egg white |
Directions:
1. Preheat oven to 425°.
2. Combine first 5 ingredients in a medium bowl. Combine 1/2 cup milk and 1 egg in a small bowl, stirring well. Add milk mixture to dry ingredients, stirring just until moist. Pour batter into an 8-inch square pan coated with cooking spray. Bake at 425° for 13 minutes or until golden. Cool in pan.
3. Reduce oven temperature to 350°.
4. Crumble corn bread into small pieces in a large bowl.
5. Melt butter over medium heat in a medium nonstick skillet. Add onion and celery, and sauté 4 minutes or until tender. Stir in sage, thyme, and pepper. Add celery mixture, pecans, and cranberries to crumbled corn bread, and stir.
6. Combine chicken broth, 1/4 cup milk, egg, and egg white. Add chicken broth mixture to corn bread mixture, stirring gently to combine. Spoon mixture into an 8-inch square pan coated with cooking spray. Bake at 350° for 30 minutes or until set and lightly browned.
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