If you are like me, cornbread dressing (stuffing) is one of the main reasons I look forward to Thanksgiving dinner. I just love it! But in an effort to slim down and stick to the Weight Watchers plan, I have a slimmed down version of Cornbread Dressing that is only 7 Weight Watchers Points Plus, on the menu this Thanksgiving.
This recipe only yields 12 servings. If you have a large family like I do you may want to double or even triple this recipe.
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 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 reduced-fat butter
6 cups cubed day-old bread (1/2-inch cubes)
2 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
In a large bowl, combine the first five 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
Bake at 400° for 15-18 minutes or until a toothpick inserted near
the center comes out clean. Cool on a wire rack. Place cubed bread
on baking sheets; bake for 5-7 minutes or until lightly browned.
Cool on a wire rack. Cut corn bread into 1/2-in. cubes; set aside.
In a large skillet, saute the celery and onion in butter
until vegetables are tender. Transfer to a large bowl. Stir in the
corn bread, cubed bread, eggs, seasonings and enough broth to reach
desired moistness (about 2-1/2 cups).
Transfer to a 13-in. x 9-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
3/4 cup equals 267 calories, 12 g fat (4 g saturated fat), 67 mg cholesterol, 616 mg sodium, 33 g carbohydrate, 2 g fiber, 8 g protein.