---------------------------------CORNBREAD---------------------------------
      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

----------------------------------STUFFING----------------------------------
      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.