Green Apple & Tomatillo Cornbread Dressing

Dressing
3 tomatillos, husked, cored stem end, diced
1 green granny smith apples, peeled, cored, diced
1/2 cup diced white onions
3 tablespoons margarine
1/4 cup lemon juice
Splenda sugar substitute
1 teaspoon salt or salt substitute
1/2 teaspoon ground sage
1/2 teaspoon white pepper
1/2 cup raisins or craisins
3/4 cup vegetable broth or chicken broth
2 1/2 cups cornbread stuffing cubes or cornbread, crumbled & dry
Pam cooking spray
Sauce
1/4 cup red currant jelly
1/8 teaspoon cinnamon or allspice
1/4 teaspoon ground sage

In medium saucepan add dice tomatillos diced apple, diced onion, margarine, lemon juice, two 1 gram packets Splenda, salt, sage and pepper. Mix and cook on medium heat for about 6 or 7 minutes, stirring.
In large bowl, add dressing cubes or leftover crumbled cornbread and raisins or craisins.
Pour saucepan mixture over dressing and toss.
Add broth.
Toss until mixed.
Preheat oven 400°.
Spray Pam in a large round shallow sided baking dish or 8 X 8 baking dish. Fill dish with dressing.
Bake 30 minutes uncovered.
If topped with chicken breasts or fish fillets, place on top before cooking.
Last 15 minutes of cooking, heat jelly and spices and spoon over meat or fish. I like to sprinkle a little paprika and chili powder on the meat or fish when it starts to cook, it browns quickly. Spoon sauce as directed if using chicken and fish with the dressing. You may also use turkey cutlets.