2008 Makeover Best Corn Bread Dressing

By boandozzy

3/4 cup equals 267 calories, 12 g fat (4 g saturated fat), 67 mg cholesterol, 616 mg sodium, 33 g carbohydrate, 2 g fiber, 8 g protein. Originally published as Makeover Best Corn Bread Dressing in Light & Tasty October/November 2007, p7

Ingredients

• DRESSING:
• 1-1/4 cups all-purpose flour
• 3/4 cup yellow cornmeal
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 Eggland's Best Egg
• 1 cup fat-free milk
• 2 tablespoons canola oil
• 2 tablespoons unsweetened applesauce
• 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 Eggland's Best 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

Details

Servings 12
Preparation time 45mins
Cooking time 90mins
Adapted from tasteofhome.com

Preparation

Step 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.

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.

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).

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.