Southwestern-style spoonbread dressing - sl 1

1. Prepare cornbread according to package directions; cool and crumble into a large bowl.
2. Set aside.
3. Cook cumin seeds in a heavy skillet over medium heat, stirring constantly, 3 minutes or until seeds are more fragrant and lightly browned.
4. Cool seeds and crush; set aside.
5. Melt butter in a skillet over medium heat; add celery and next 3 ingredients, and cook, stirring constantly, until tender.
6. Stiri celery mixture, crushed cumin, stuffing mix, and next 5 ingredients into crumbled cornbread.
7. Spoon into a lightly greased 13" x 9" x 2" baking dish.
8. Bakei at 350f for 1 hour and 15 minutes or until lightly browned.
9. Garnishi, if desired.
10. Yield: 8 servings.
11. on a lighter side: to save 51 calories and 8. 1 fat grams per serving, prepare cornbread mix using egg substitute and nonfat buttermilk.
12. Substitute 2 tablespoons reduced-calorie margarine for the ¼ cup butter.
13. Substitute 5 cups plus 2 tablespoons reduced-sodium, ready-to-serve, fat-free chicken broth for condensed chicken broth and water, and ½ cup egg substitute for eggs.
14. Instead of greasing the baking dish, coat it with vegetable cooking spray.
15. Bake at 350f for 1 hour and 5 minutes.
16. This version makes a firmer textured dressing than the original.
17. november, 1994 "southern living".