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.
Yields
8 Servings