Cornbread, Apricot, and Cranberry Dressing

Serves 12 • Photo

• ½ cup + 2 tablespoons yellow cornmeal
• ½ cup + 1 tablespoon all-purpose flour
• 1 tablespoon sugar
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 scallions, thinly sliced
• 2 tablespoons snipped fresh dill
• 3 large egg whites
• ½ cup fat-free milk
• 2 tablespoons canola oil
• 1 cup apple juice
• ½ cup chopped dried apricots
• ¼ cup dried cranberries
• 1 (3-inch) cinnamon stick
• 4 slices day-old whole wheat bread, cut into ½-inch cubes

1 Preheat oven to 425ºF. Spray 8-inch square baking pan with nonstick spray.

2 To make cornbread, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in large bowl. Stir in scallions and dill. Beat 2 egg whites, the milk, and oil in small bowl. Add milk mixture to cornmeal mixture, stirring just until cornmeal mixture is moistened.

3 Scrape batter into prepared baking dish and spread evenly. Bake until edges are golden and toothpick inserted into center of cornbread comes out clean, 12–15 minutes. Let cool in pan on wire rack 10 minutes. Remove cornbread from pan and let cool completely on rack.

4 Preheat oven to 325ºF. Spray 2-quart baking dish or casserole dish with nonstick spray.

5 Combine apple juice, apricots, cranberries, and cinnamon stick in small saucepan; bring to boil. Reduce heat and simmer until apple juice is reduced by half, 5–10 minutes; discard cinnamon stick.

6 Crumble cornbread into large bowl. Add apple juice mixture, remaining egg white, and the bread cubes; stir until mixed well. Spoon into prepared baking dish. Bake until golden, 40–50 minutes.

Per serving (1/12 of dressing): 133 Cal, 3 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 182 mg Sod, 24 g Total Carb, 9 g Sugar, 2 g Fib, 4 g Prot, 33 mg Calc. PointsPlus value: 4

Cook’s Note

Prepare the cornbread at least 1 day ahead for the best results. Or bake it up to 3 months ahead and freeze in a large zip-close plastic bag. Thaw at room temperature.