Great Healthy and Yummy Stuffing Recipe!

CORNBREAD CASHEW STUFFING

5 C. cubed cooked cornbread (recipe below)
⅓ C. olive oil
1 medium onion, chopped
3 stalks celery, diced (with top leaves)
3 cloves garlic, minced
2 tsp. poultry seasoning
1½ tsp. seasoned salt
½ C. vegetable broth (seasoned water will do)
1 C. raw cashew pieces

* Prepare cornbread and cut into cubes.
* In large skillet, heat oil; add onion, celery, and garlic and sauté until softened.
* Stir in seasonings, cornbread, then broth to heat through.
* Fold in cashews just before serving.
* Serve with green salad (suggestion: lettuce, avocado, tomatoes, cilantro, topped with Italian dressing)

CORNBREAD

1½ C. corn flour (fresh ground corn flour is best)
½ C. soft wheat flour, or oat and barley flour
1 Tbs. baking powder
¾ tsp. salt
2 eggs, beaten
3 Tbs. olive oil
1 rounded Tbs. honey
1 C. milk (soy, rice, almond)

* In mixing bowl, stir dry ingredients together; stir in remaining ingredients.
* Spoon into greased 8 or 9" baking dish and bake 15-18 minutes at 400º.

This recipe is from Creatively Complete Dinners.... for the Healthy Leaner Lifestyle series. To pre-order this book, go to http://erleentilton.com/store.htm .

For your best health,
Erleen Tilton