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Foodgeek: |
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Rating: |
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Servings: |
6 to 8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 9x13-inch pan cornbread, cooled and crumbled
1 pkg. (8 oz.) herb stuffing mix or
4 cups seasoned croutons
2 tbsp. chopped fresh parsley or
2 tsp. dried parsley flakes
3/4 cup butter or margarine
1 cup celery, chopped
1 cup onion, chopped
2 apple juice
2 apple, chopped
3 eggs
1/2 cup chopped pecans
1/2 tsp. salt
1/2 tsp. ground ginger
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Directions:
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Preheat oven to 350°F (175°C). 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 sauté 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°F (175°C) for 30 to 35 minutes.
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