Recipe - Southwestern-Style Spoonbread Dressing

2 (8.5 oz) packages cornbread
mix
2 teaspoon To 3 teaspoon cumin seeds
One fourth cup Butter or margarine
2 cup Celery; finely chopped
One half cup Onion; chopped
One half cup Sweet red pepper; chopped
One half cup Green pepper; chopped
1 (8 oz) package herbseasoned
stuffing mix
2 (10Three fourths oz) cans condensed
chicken broth, undiluted
2 One fourth cup Water
2 lg Eggs
One half teaspoon Salt
One half teaspoon 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
reducedcalorie margarine for the One fourth cup butter. Substitute 5 cups plus 2
tablespoons reducedsodium, readytoserve, fatfree chicken broth for
condensed chicken broth and water, and One half 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.
Posted to MMRecipes Digest V3 #196

Date: Sat, 13 Jul 1996 13:38:36 0500

From: pickell@cyberspc.mb.ca (S.Pickell)