Cornbread Stuffing

Originally published by Kate on Oct 21st, 2006, 8:05pm

I'm getting ready for Thanksgiving!    As per usual, this recipe was tested being gluten and dairy free!
You can use the accompanying cornbread recipe for this.  If you use another recipe, you may need to adjust the amount of chicken broth according to how large the cornbread is.  Do notice that only 2/3 of the cornbread is used in this recipe!!
Cornbread Stuffing
Serves: 9
1 tablespoon olive oil
1/3 cup celery, diced
1/2 onion, diced
1 apple, peeled and diced
2/3 of a 9-inch pan of cornbread, crumbled
1 t salt
1/2 teaspoon garlic powder
1/2 teaspoon parsley
1/2 teaspoon pepper
1/2 teaspoon sage
1/2 teaspoon poultry seasoning
1 1/2 teaspoon lemon juice
2 eggs
1 1/4 cup fat-free chicken broth
Preheat the oven to 425 degrees.  Lightly coat a 9" x 9" pan with cooking spray.
Heat a skillet on medium heat.  Add the olive oil, celery, onion, and apple and saute until tender.  
Combine all ingredients in a large bowl, and pour into the pan.
Bake for 40 minutes or until browned.