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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Apricot Cornbread Stuffing Recipe

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This recipe for Apricot Cornbread Stuffing is from A Legacy of Family Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C. Butter
1 1/2 C. Onions (chopped)
2 Celery Stalks (chopped)
1 Can Apricot halves, 30 oz
6 oz. Pecans (chopped)
2 Pkgs. Cornbread Mix (like Jiffy) prepared
2/3 C Apricot Juice and Water
Salt and Pepper to taste
Directions:
Directions:
Melt butter in large skillet. Add onions and saute until very tender, stir in celery and cook until celery is tender and onions are golden brown. Stir in salt and pepper.

Drain apricots (save juice. Dice apricot's and chopped pecans. Place in large bowel, add onions and celery, mix. Add corn bread, toss lightly until combined. Add 2/3 C of Apricot/water gradually until slightly moist.

Bake at 350 degrees for 30 minutes.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 Hour

 

 

 

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