Cornbread Stuffing W/apples And Golden Raisins

STUFFING
2 ea Ribs, celery, chopped 1 c Golden raisins
1 lg Onion, chopped 1/4 c Dry sherry (optional)
2 tb Chopped fresh parsley 2 c Defatted broth or low sodium
1 ts Dried thyme -chicken broth
Salt and Pepper to taste

For the Cornbread:

Preheat oven to 400 to 400 degrees. Coat an 8-inch-spaure cake pan with
cooking stray. In a medium bowl, combine egg whites, skim milk, and
ap-plesauce. Mix well. Combine the remainder of the dry ingredientgs and
add to the skim milk and egg white mixture. Stir until bloended and poour
into a prepared pan; bake for 15 minutes or until bread in done. Remove
from oven and cool.

For the Stuffing:

Spray a nonstick skillet with cooking spray and 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 previously coated wth cooking spray, about
12-15 mninutes. If the stuffing appears to dry, add more broth. Toward the
end of cooking, remove cover to brown.