Makeover Best Corn Bread Dressing |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This cornbread truly has a full-flavored rustic feel that will be the perfect accompaniment to your delicious turkey dinner. Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour |
3/4 cup yellow cornmeal |
1/4 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 egg |
1 cup fat-free milk |
2 tablespoons canola oil |
2 tablespoons unsweetened applesauce |
dressing: |
2 celery ribs, finely chopped |
1 large onion, finely chopped |
1/2 cup chopped pecans |
1/2 cup reduced-fat butter |
6 cups cubed day-old bread (1/2-inch cubes) |
2 eggs, beaten |
1-1/2 teaspoons poultry seasoning |
3/4 teaspoon salt |
1/2 teaspoon pepper |
2-1/4 to 2-3/4 cups reduced-sodium chicken broth |
Directions:
1. In a large bowl, combine the first five ingredients. Combine the egg, milk, oil and applesauce; stir into dry ingredients just until moistened. Transfer to a 9-in. square baking pan coated with cooking spray.
2. Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Place cubed bread on baking sheets; bake for 5-7 minutes or until lightly browned. Cool on a wire rack. Cut corn bread into 1/2-in. cubes; set aside.
3. In a large skillet, saute the celery, onion and pecans in butter until vegetables are tender. Transfer to a large bowl. Stir in the corn bread, cubed bread, eggs, seasonings and enough broth to reach desired moistness (about 2-1/2 cups).
4. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 35 minutes. Uncover; bake 8-10 minutes longer or until a thermometer reads 160° and top is lightly browned. Yield: 12 servings.
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