---------------------------------CORNBREAD--------------------------------- 2 lg Eggs, whites only

1 1/3 c Skim milk

1/2 c Applesauce

2 c Cornmeal*

1 tb Sugar

1 tb Baking powder

1/2 ts Salt

----------------------------------STUFFING---------------------------------- 2 ea Ribs, celery, chopped

1 lg Onion, chopped

2 tb Chopped fresh parsley

1 ts Dried thyme

Salt and Pepper to taste 1 c Golden raisins

1/4 c Dry sherry (optional)

2 c Defatted broth or low sodium

-chicken broth FOR THE CORNBREAD: Preheat oven to 400 to 400 degrees. Coat an 8-inch-spaure cake pan with cooking stray. In a medium bowl, combine egg

whites, skim milk, and ap-plesauce. Mix well. Combine the remainder of the dry ingredientgs and add to the skim milk and egg white mixture. Stir until bloended and poour into a prepared pan; bake for 15 minutes or until bread in done. Remove from oven and cool. FOR THE STUFFING: Spray a nonstick skillet with cooking spray and saute celery and onion until tender. Add spices; remove and put into a large bowl. Add raisins, apples, and the cornbread, crumbled. Toss with the broth and sherry and bake covered in a casserole dish previously coated wth cooking spray, about 12-15 mninutes. If the stuffing appears to dry, add more broth. Toward the

end of cooking, remove cover to brown. *Substitute one cup of four for one cup of cornmeal, if you prefer.