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 onion 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 casserole dish.
Bake for 30-35 minutes in the preheated oven, or until heated through, and lightly browned on top.
No Nutritional Information Available