(36)
- Minutes to Prepare:
- Minutes to Cook:
- NumberofServings: 10
Ingredients 1/2 (9x9 inch) pan cornbread, cooled and crumbled 2 cups herb-seasoned dry bread stuffing mix 1 tablespoons chopped fresh parsley 1/4 teaspoon salt 1/4 teaspoon ground ginger 3 tablespoons Smart Balance spread 1/2 cup chopped celery 1/2 cup chopped onion 1 cup no sugar added apple juice 1 cup chopped apples 1/2 cup Egg Beaters 1/2 cup chopped pecans
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish. Serves 10, can be doubled I like poultry flavoring in my stuffing so I added 1/4 tsp poultry seasoning ---optional
2. In a large bowl combine the corn bread, stuffing mix, parsley, salt and ginger.
3. In a heavy saucepan melt the butter and saute; the celery and onion for 8 to 10 minutes or until tender. Add this to the cornbread mixture and mix well. Stir in the chopped apple, chopped pecans, apple juice and beaten eggs. Toss lightly. Spoon dressing into the prepared casserole dish.
4. Bake for 30 to 35 minutes.
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To Garianna1, I suspect the sodium count is so high because of the herb seasoned stuffing mix plus the added 1/4 tsp salt. Skim the stuffing mix and make your own. Dry whole wheat bread for a couple of days, turning once and add your own herbs such as dried sage, fresh parsley, thyme, etc. - 11/19/13
