Recipe: Cornbread Stuffing with Apples and Golden Raisins

Cornbread Stuffing with Apples and Golden Raisins

CORNBREAD
2 large eggs
1 1/3 cups milk
1/2 cup applesauce
2 cups cornmeal
1 tbsp sugar
1 tbsp baking powder
1/2 tsp salt

STUFFING
2 celery ribs, chopped
1 large onion, chopped
1 large granny smith peel & chop
2 tbsp parsley chopped
1 tsp dried thyme
salt and pepper to taste
1 cup golden raisins
1/4 cup dry sherry
2 cups chicken stock

FOR THE CORNBREAD:
Preheat oven to 400F. Coat an 8-inch-spaure cake pan with cooking stray.

In a medium bowl, combine eggs, milk and applesauce. Mix well. Combine the remainder of the dry ingredients and add to the milk and egg mixture. Stir until blended and pour into a prepared pan; bake for 15 minutes or until bread in done. Remove from oven and cool.

FOR THE STUFFING:
Saute celery and onion until tender. Add spices; remove and put into a large bowl. Add raisins, apples, and the cornbread, crumbled. Toss with the broth and sherry and bake covered in a casserole dish, about 12-15 minutest. If the stuffing appears to dry, add more stock. Toward the end of cooking, remove cover to brown.

Newsgroup: rec.food.cooking/Brawny