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Receta Southwestern Style Spoonbread Dressing

by Global Cookbook

Ingredientes

2 x (8.5 ounce) pkgs. cornbread mix 2 tsp To 3 ts cumin seeds 1/4 c. Butter or possibly margarine 2 c. Celery, finely minced 1/2 c. Onion, minced 1/2 c. Sweet red pepper, minced 1/2 c. Green pepper, minced

1 x (8 ounce) package herb-seasoned stuffing mix 2 x (10-3/4 ounce) cans condensed chicken broth, undiluted 2 1/4 c. Water 2 lrg Large eggs 1/2 tsp Salt 1/2 tsp Grnd red pepper     Garnishes: sweet red pepper strips, celery leaves

Direcciones

1. Prepare cornbread according to package directions; cold and crumble into a large bowl. Set aside.
2. Cook cumin seeds in a heavy skillet over medium heat, stirring constantly, 3 min or possibly till seeds are more fragrant and lightly browned.
3. Cold seeds and crush; set aside.
4. Heat butter in a skillet over medium heat; add in celery and next 3 ingredients, and cook, stirring constantly, till tender.
5. Stir celery mix, crushed cumin, stuffing mix, and next 5 ingredients into crumbled cornbread.
6. Spoon into a lightly greased 13" x 9" x 2" baking dish.
7. Bake at 350F for 1 hour and 15 min or possibly till lightly browned.
8. Garnish, if you like.
9. Yield: 8 servings.
10. 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 Tbsp. reduced-calorie margarine for the 1/4 c. butter. Substitute 5 c. plus 2 Tbsp. reduced-sodium, ready-to-serve, fat-free chicken broth for condensed chicken broth and water, and 1/2 c. egg substitute for Large eggs.
11. Instead of greasing the baking dish, coat it with vegetable cooking spray.
12. Bake at 350F for 1 hour and 5 min. This version makes a firmer textured dressing than the original.

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