Southwestern-style spoonbread dressing - sl 1
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Southwestern-style spoonbread dressing - sl 1
  Stuffing    Southwest    Dressings  
Last updated 6/12/2012 1:23:52 AM. Recipe ID 57150. Report a problem with this recipe.
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      Title: Southwestern-style spoonbread dressing - sl 1
 Categories: Side, Dressing, Stuffing, Southwest, Sthrn/livng
      Yield: 8 Servings
 
      2 ea (8.5 oz) packages cornbread
           -mix
      2 ts To 3 ts cumin seeds
    1/4 c  Butter or margarine
      2 c  Celery; finely chopped
    1/2 c  Onion; chopped
    1/2 c  Sweet red pepper; chopped
    1/2 c  Green pepper; chopped
      1 ea (8 oz) package herb-seasoned
           -stuffing mix
      2 ea (10-3/4 oz) cans condensed
           -chicken broth, undiluted
  2 1/4 c  Water
      2 lg Eggs
    1/2 ts Salt
    1/2 ts Ground red pepper
           Garnishes: sweet red pepper
           -strips, celery leaves
 
     Prepare cornbread according to package directions; cool and
  crumble into a large bowl.  Set aside.
     Cook cumin seeds in a heavy skillet over medium heat, stirring
  constantly, 3 minutes or until seeds are more fragrant and lightly
  browned. Cool seeds and crush; set aside.
     Melt butter in a skillet over medium heat; add celery and next 3
  ingredients, and cook, stirring constantly, until tender.
     Stir celery mixture, crushed cumin, stuffing mix, and next 5
  ingredients into crumbled cornbread.
     Spoon into a lightly greased 13" x 9" x 2" baking dish.
     Bake at 350F for 1 hour and 15 minutes or until lightly browned.
  Garnish, if desired.  Yield: 8 servings.
  
  On a Lighter Side:
     To save 51 calories and 8.1 fat grams per serving, prepare
  cornbread mix using egg substitute and nonfat buttermilk. Substitute
  2 tablespoons reduced-calorie margarine for the 1/4 cup butter.
  Substitute 5 cups plus 2 tablespoons reduced-sodium, ready-to-serve,
  fat-free chicken broth for condensed chicken broth and water, and 1/2
  cup egg substitute for eggs. Instead of greasing the baking dish,
  coat it with vegetable cooking spray. Bake at 350F for 1 hour and 5
  minutes. This version makes a firmer textured dressing than the
  original.
  
  November, 1994 "Southern Living"   Typos by Jeff Pruett.
 




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Recipe ID 57150 (Apr 03, 2005)

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