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LOCATION: Recipes >> Poultry >> Stuffing 78

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Apple Pecan Corn Bread Dressing
Serves: 6-8

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

Preheat oven to 350 degrees F (175 degrees 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 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
degreesF (175 degrees C) for 30 to 35 minutes.

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