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    Cornbread Stuffing w/ Apples & Raisins

    Source of Recipe

    Practical Kitchen web site

    Recipe Introduction

    This is kind of different from the traditional dressings as it reminds me of apple sauce and raisins. Worth a try.

    Recipe Link:

    List of Ingredients

    Cornbread Stuffing with Apples & Golden Raisins

    2 large eggs, whites only
    1 1/3 cups skim milk
    1/2 cup applesauce
    2 cup cornmeal*
    1 tablespoon sugar
    1 tablespoon baking powder
    1/2 teaspoon salt


    2 celery stalks, chopped
    1 large onion, chopped
    2 tablespoons chopped fresh parsley
    1 teaspoon dried thyme
    Salt and Pepper to taste
    1 cup golden raisins
    1/4 cup dry sherry (optional)
    2 cups defatted broth or low sodium chicken broth


    Put the prunes, currants, raisins, and apricot halves in a
    bowl and pour the bourbon over the fruit. Cover bowl
    and soak overnight. If you are using salted macadamia
    nuts and salted cashews, put them in a strainer and
    remove salt by rinsing them under cold water. Dry on
    paper towels. Heat 2 tbsp. vegetable oil in a skillet and
    add the nuts. Toast them, stirring constantly, until golden.
    Combine the apples, onions, and celery in a large skillet
    along with the butter. Cook the mixture over moderate
    heat, stirring occasionally, until the onions are soft and
    celery is tender, about 11 minutes. Transfer the onion
    mixture to a large mixing bowl. Add the macerated fruit
    and all remaining ingredients. Gently mix the stuffing with
    2 large spoons until evenly blended. Set aside the stuffing
    while you prepare the turkey for roasting. Stuff turkey
    3/4 full and roast according to size. (for a 20 lb. turkey, approx. 9 cups)

    Recipe courtesy of Practical




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