---------- Recipe via Meal-Master (tm) v8.02
  Categories: Side dish, Low-fat
       Yield: 6 servings
       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
       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.