Name: Cornbread Stuffing with Apples and Pecans
Cook time: 35 min
Ingredients: 1 9x13 inch pan corn bread, cooled and crumbled; 8 ounce container herb-seasoned dry bread stuffing mix; 2 tablespoon fresh parsley, chopped; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 3/4 cup butter; 1 cup celery, chopped; 1 cup onion, chopped; 2 cup apple juice; 2 cup apples, chopped; 3 eggs; 1/2 cup pecans, chopped

Cornbread Stuffing with Apples and Pecans

This seasonal dressing recipe is perfect for Thanksgiving. It's loaded with crisp apples and crunchy pecans that make this a dressing recipe you won't soon forget.

Cooking Time35 min

Cooking MethodCasserole

Ingredients

1 9x13 inch pan corn bread, cooled and crumbled
8 ounces container herb-seasoned dry bread stuffing mix
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1/2 teaspoon ground ginger
3/4 cup butter
1 cup celery, chopped
1 cup onion, chopped
2 cups apple juice
2 cups apples, chopped
3 eggs
1/2 cup pecans, chopped

Instructions

Preheat oven to 350 degrees F. Butter one 3 quart casserole dish.
In a large bowl combine the corn bread, stuffing mix, parsley, salt and ginger.
In a heavy saucepan melt the butter and saute; the celery and onion for 8 to 10 minutes or until tender.
Add this to the cornbread mixture and mix well. Stir in the chopped apple, chopped pecans, apple juice and beaten eggs. Toss lightly.
Spoon dressing into the prepared casserole dish. Bake at 350 degrees F for 30 to 35 minutes.