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Corn Bread, Cranberry & Orange Stuffing




Source of Recipe


Self Magazine via Internet


Recipe Link: http://www.self.com/fooddiet/recipes/2004/12/corn-bread-cranberry-orange-stuffing

CORN BREAD:
Vegetable-oil cooking spray
1 cup cornmeal
1 cup flour
3 tablespoons sugar
1 tablespoon baking powder
1 cup skim milk
1 egg
1 tablespoon butter, melted

STUFFING:
1 large orange
1 bag (12 oz) fresh or frozen cranberries, fully thawed
2 tablespoons honey (optional)
4 oz Neufchatel (reduced-fat cream cheese)
Corn bread crumbs (from recipe below)
2 eggs, beaten
2 teaspoons cinnamon

For corn bread:

Preheat oven to 400 degrees F. and coat a 9-inch square baking pan (or one 12-muffin muffin tin) generously with cooking spray.

Mix cornmeal, flour, sugar, baking powder and a fat pinch of salt in a large bowl. In another bowl beat together milk, egg and butter. Pour wet ingredients into dry, stirring until just combined. Don't worry in the slightest about the odd lump. Pour into pan and bake about 15 minutes or until a knife inserted comes out clean. Let cool.

For stuffing:

Zest the orange (i.e., grate the peel), then juice it. Put cranberries in a heavy-bottomed saucepan with the juice and zest. Bring to a simmer over medium-high heat and add honey if you're going for that option. (I like my stuffing vibrantly astringent and don't add honey, but I know that most people prefer it to have less edge.) Cover, turn down the heat slightly and simmer about 5 minutes. Add Neufchatel in small bits and stir, off the heat, until it melts, then add crumbled corn bread—and here's where you can leave it (refrigerated for up to 24 hours) until you want to bake it. At which time, beat in eggs and season with salt, pepper and cinnamon.

Assembly:
Fill an ovenproof dish with stuffing. I use a pan that's 8-inch square and 1 1/2-inches deep. I know that doesn't sound very big, but you'll get 9 brownie-sized slabs out of it. Bake in a 375 degrees F. oven for about 30 minutes. If you want to stuff the turkey with this stuffing, and it certainly benefits because the stuffing absorbs the meatiness from the bird, remember to include the weight of the stuffing in the total cooking time.

Makes 8 servings

The skinny:

271 calories per serving, 6.6 g fat (3.4 g saturated), 49 g carbs, 3.3 g fiber, 8.2 g protein

Recipe from the files of Judi Mae Phelps