Ingredients
1-1/4 cups all-purpose flour3/4 cup yellow cornmeal1/4 cup sugar2 teaspoons baking powder1/2 teaspoon salt1 large egg1 cup fat-free milk2 tablespoons canola oil2 tablespoons unsweetened applesauceDRESSING:2 celery ribs, finely chopped1 large onion, finely chopped1/2 cup chopped pecans1/2 cup reduced-fat butter6 cups cubed day-old bread (1/2-inch cubes)2 large eggs, beaten1-1/2 teaspoons poultry seasoning3/4 teaspoon salt1/2 teaspoon pepper2-1/4 to 2-3/4 cups reduced-sodium chicken broth
Preparation
In a large bowl, combine the first 5 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 spray.
Bake at 400° for 15-18 minutes or until a toothpick inserted in 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 cornbread into 1/2-in. cubes; set aside.
In a large skillet, saute the celery, onion and pecans in butter until vegetables are tender. Transfer to a large bowl. Stir in the cornbread, cubed bread, eggs, seasonings and enough broth to reach desired moistness (about 2-1/2 cups).
Transfer to a 13x9-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 lightly browned.
