Makeover Best Cornbread Dressing

19 ingredients
5 steps

Ingredients

  • 1-1/4 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup fat-free milk
  • 2 tablespoons canola oil
  • 2 tablespoons unsweetened applesauce
  • 2 celery ribs, finely chopped
  • 1 large onion, finely chopped
  • 1/2 cup chopped pecans
  • 1/2 cup reduced-fat butter
  • 6 cups cubed day-old bread (1/2-inch cubes)
  • 2 large eggs, beaten
  • 1-1/2 teaspoons poultry seasoning
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2-1/4 to 2-3/4 cups reduced-sodium chicken broth

Directions

  1. 1
    In a large bowl, combine the first 5 ingredients. Combine the egg, milk, oil and applesauce; stir into dry ingredients just until moistened. Transfer to a 9-in. square baking pan coated with cooking spray.
  2. 2
    Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Place cubed bread on
  3. 3
    ; bake for 5-7 minutes or until lightly browned. Cool on a wire rack. Cut cornbread into 1/2-in. cubes; set aside.
  4. 4
    In a large skillet, saute the celery, onion and pecans in butter until vegetables are tender. Transfer to a large bowl. Stir in the cornbread, cubed bread, eggs, seasonings and enough broth to reach desired moistness (about 2-1/2 cups).
  5. 5
    Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 35 minutes. Uncover; bake 8-10 minutes longer or until a thermometer reads 160° and top is lightly browned.

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