Holiday Cornbread Dressing
1 (9x9 inch) pan Martha White Cornbread, cooled and crumbled
8 oz. H-E-B Stuffing Mix
2 Tbsp. chopped fresh parsely
1/2 tsp. ground ginger
1/2 tsp. salt
3/4 c. butter
1 c. chopped celery
1 c. chopped onion
2 c. chopped apples
1/2 c. chopped pecans
2 c. apple juice
3 eggs, beaten
Preheat the oven to 350°F. Butter a 3 quart casserole dish.
Melt the butter in a heavy saucepan, and sauté the celery and o
nion 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 cass
Bake for 30-35 minutes in the preheated oven, or until heated through,
and lightly browned on top.