1(9x9 inch) panMartha White Cornbread, cooled and crumbled,
8oz.H-E-B Stuffing Mix,
2Tbsp.chopped fresh parsely,
1Preheat the oven to 350°F. Butter a 3 quart casserole dish.
2Melt the butter in a heavy saucepan, and sauté the celery and onion for 8 to 10 minutes, or until tender.
3In 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 casserole dish.
4Bake for 30-35 minutes in the preheated oven, or until heated through, and lightly browned on top.
No Nutritional Information Available