Description
Savory, yet sweet, this cornbread dressing will satisfy anyone’s appetite. Two teaspoons of dried parsley flakes can be substituted for fresh parsley.
Ingredients
- 1 (9×9 inch) pan cornbread, cooled and crumbled
- 1 (8 ounce) package herb-seasoned dry bread stuffing mix
- 2 tablespoons chopped fresh parsley
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¾ cup butter
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cups chopped apples
- ½ cup chopped pecans
- 2 cups apple juice
- 3 eggs, beaten
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.
- Melt the butter in a heavy saucepan
- and saute the celery and onion for 8 to 10 minutes
- or until tender.
- In a large bowl
- combine the cornbread
- stuffing mix
- parsley
- ginger
- and salt. Mix in the celery and onion mixture
- chopped apple
- chopped pecans
- apple juice
- and beaten eggs. Spoon dressing into prepared casserole dish.
- Bake for 30 to 35 minutes in the preheated oven
- or until heated through
- and lightly browned on top.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 8