Meatless Gourmet

[Guest guest]

Festive Cranberry-Corn Bread Stuffing--this recipe uses the next recipe as

an ingredient.

It also uses the Vegetable Broth mix which I posted a few days ago. The

combination of corn bread and cranberries sounds very yummy.

 

Corn Bread

 

* Exported from MasterCook *

 

Festive Cranberry-Corn Bread Stuffing

 

Recipe By : Meatless Gourmet: Easy Lowfat Favorites, Hinman, p 250

Serving Size : 12 Preparation Time :0:00

Categories : Fruits Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 recipe Corn Bread

(see separate recipe)

2 cups fresh or frozen cranberries -- coarsely chopped

(if using frozen cranberries- there's no

need to thaw)

1/4 cup Sugar

2 teaspoons vegetable oil

2 cups chopped and peeled sweet potatoes -- (about 14 ounces)

(in 1/4-inch pieces

1 cup chopped onion

1 cup thinly sliced celery

1 cup sliced mushrooms

1 tablespoon parsley flakes

2 teaspoons grated fresh orange peel

1 teaspoon ground ginger

3/4 teaspoon salt

1/4 teaspoon pepper

1 cup vegetable broth

OR 1 cup of water and

1 AND 1 teaspoon Vegetable Broth Mix

(see separate recipe)

 

Makes 12 servings

 

You'll know why I call this stuffing festive when you see all the beautiful

colors and textures. It takes a little more time to prepare than most of

my recipes; however, my recipe testers urged me to include it, because it

can be assembled in advance and simply heated when you're ready.

 

Coarsely crumble corn bread into a large bowl.

 

In a small bowl, combine cranberries and sugar. Mix well and set aside.

 

Heat oil in a large nonstick skillet over medium heat. Add sweet potatoes,

onion, celery, and mushrooms. Cook, stirring frequently, until vegetables

are tender, about 10 minutes. Add small amounts of water as necessary,

about a tablespoon at a time, to keep mixture from sticking.

 

Remove skillet from heat and sprinkle mixture with parsley flakes, orange

peel, ginger, salt and pepper. Mix well, making sure spices are evenly

distributed. Stir in cranberries.

 

Add corn bread and broth alternately, about a quarter at a time, tossing

until mixture is well combined. Add additional broth if necessary to

completely moisten stuffing.

 

At this point you can refrigerate or freeze the stuffing. This recipe

makes a lot so you may want to freeze half for a later time.

 

Preheat oven to 375F.

 

Lightly oil a 1-quart to 3-quart casserole (depending on how much of the

stuffing you plan to serve) or spray with a nonstick cooking spray. Spoon

stuffing into prepared casserole.

 

Bake, covered, 30 minutes, or until heated through (cooking time will take

a little longer if stuffing has been refrigerated).

 

Quick tip: Prepare the corn bread up to several months ahead and freeze it

until needed. You can also purchase it from a bakery, or even use a

package mix, but read the ingredients carefully and be sure to note the fat

content.

 

Each serving provides: 191 Calories 4g Protein 4g Total fat (0g sat. fat)

35g Carbohydrate 353 mg Sodium 0 mg Cholesterol

 

 

 

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* Exported from MasterCook *

 

Corn Bread

 

Recipe By : Meatless Gourmet: Easy Lowfat Favorites, Hinman, p 248

Serving Size : 12 Preparation Time :0:00

Categories : Breads, Quick Grains And Cereals

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup yellow cornmeal

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 egg whites

2 tablespoons vegetable oil

2 tablespoons honey

1 cup plus 2 tablespoons skim milk

***OPTIONAL INGREDIENTS***

1 cup any of the following:

finely chopped apples

pears

red and/or green peppers

shredded reduced-fat Cheddar cheese

OR 2 tablespoons finely chopped jalapeno

peppers or olives

 

Makes 12 servings

 

This basic corn bread can be served as is or used in the delectable Festive

Cranberry-Corn Bread Stuffing (see separate recipe). It can also be jazzed

up by adding various optional ingredients.

 

Preheat oven to 425F (400F for glass pan). Lightly oil a 9-inch square

baking pan or spray with a nonstick cooking spray.

 

In a large bowl, combine cornmeal, flour, baking powder, and salt. Mix well.

 

In another bowl, combine remaining ingredients, including any optional

ingredients, if using. Beat with a fork or wire whisk until blended. Add

to dry mixture, stirring just until all ingredients are moistened. Spoon

into prepared pan.

 

Bake 20 minutes, or until a toothpick inserted in the center of the bread

comes out clean. Place pan on a wire rack. Cut into squares and serve

warm for best flavor.

 

Each serving provides: 122 Calories 3g Protein 3g Total fat (0g sat. fat)

21g Carbohydrate 194 mg Sodium 0 mg Cholesterol

 

 

 

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