by MaryW » Sat Oct 17, 2009 8:58 pm Stuffing wouldn't be on the MWL plan because of the bread of course. But you should be able to find some to fit the regular plan.
There is a recipe for eggplant cornbread stuffing in Everyday Cooking with Dean Ornish. My copy is packed away somewhere or I would post it for you. I found the recipe for his cornbread online. You can make it and let it dry out for a day or two, then add your broth and seasonings to make stuffing.
When I make this cornbread, I use whole wheat pastry flour instead of all-purpose. And I use Ener-G egg replacer instead of the egg whites. And of course, soy milk. It turns out great.
Perfect Fat-Free Corn Bread (Back to top)
Yield: One 8-inch square,
1 cup unbleached all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup nonfat milk
1/4 cup unsweetened applesauce
2 egg whites
Preheat oven to 425 degrees F. Spray an 8-inch nonstick pan lightly with nonstick spray.
In a medium bowl, stir together flour, cornmeal, sugar, baking powder, and salt. In a large bowl, whisk together milk, applesauce, and egg whites.
Put the prepared pan in the oven to preheat for a minute or two while you combine the ingredients; take care not to overheat as spray bums easily,
Add dry ingredients to liquid ingredients. Stir lightly just to blend; do not ovem1ix. Pour into prepared preheated pan. Bake until top is lightly browned and springs back when touched, about 20 minutes.
Source: Everyday Cooking with Dr. Dean Ornish, p. 183-184
