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Makeover Best Corn Bread 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 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

Printed from tasteofhome.com Nov 19, 2008

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Makeover Best Corn Bread Dressing cont.

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. Editor's
Note: This recipe was tested with Land O'Lakes light stick butter. It makes
enough dressing to stuff a 12-pound turkey. If used to stuff poultry, replace the
eggs in the dressing with 1/2 cup egg substitute. Bake until a meat thermometer
reads 180° for poultry and 165° for dressing.

Yield: 12 servings.