Apple Pecan Cornbread Dressing

SUBMITTED BY: Walsie

"Savory, yet sweet, this cornbread dressing will satisfy anyone's appetite. 2 teaspoons dried parsley flakes can be substituted for fresh parsley."

PREP TIME	15 Min
COOK TIME	40 Min
READY IN	55 Min

SERVINGS & SCALING

Original recipe yield: 10 cups

USMETRIC

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INGREDIENTS

1 (9x9 inch) pan cornbread, cooled and crumbled
1 (8 ounce) package herb-seasoned dry bread stuffing mix
2 tablespoons chopped fresh parsley
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup butter
1 cup chopped celery
1 cup chopped onion
2 cups chopped apples
1/2 cup chopped pecans
2 cups apple juice
3 eggs, beaten

READ REVIEWS (83)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.
Melt the butter in a heavy saucepan, and saute 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 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Nov. 9, 2003 by GINNYG

This was really good. I stuffed chicken with it. I cut the liquid a little, it would have been too runny otherwise.

27 users found this review helpful

Reviewed on Dec. 18, 2003 by GR8PINKLADY

I am pregnant and have an aversion to sausage, so this recipe was great for me in terms of preparation. I used Granny Smith apples which were a little tart. Next time I will use a Cortland or a milder flavored apple, but all of my holiday guests enjoyed the dressing!

9 users found this review helpful