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Apricot Cornbread Stuffing Recipe

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This recipe for Apricot Cornbread Stuffing, by , is from A Legacy of Family Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pauline (Mendibles-Bravo) De La Rosa

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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