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Ingredients
- 1 x pan corn bread (9x13") cooled and crumbled
- 1 ct herb-seasoned dry bread stuffing mix (8 ounce.)
- 2 Tbsp. minced fresh parsley
- 1/2 tsp salt
- 1/2 tsp grnd ginger
- 3/4 c. butter
- 1 c. minced celery
- 1 c. minced onion
- 2 c. apple juice
- 2 c. minced apples
- 3 x Large eggs
- 1/2 c. minced pecans
Directions
- 1 Preheat oven to 350 degrees F (175 degrees C). Butter one 3 qt casserole dish.
- 2 In a large bowl combine the corn bread, stuffing mix, parsley, salt and ginger.
- 3 In a heavy saucepan heat the butter and saute/fry; the celery and onion for 8 to 10 min or possibly till tender. Add in this to the cornbread mix and mix well. Stir in the minced apple, minced pecans, apple juice and beaten Large eggs. Toss lightly. Spoon dressing into the prepared casserole dish.
- 4 Bake at 350 degrees F (175 degrees C) for 30 to 35 min.
- NOTES : Savory, yet sweet this cornbread dressing will satisfy anyone's appetite. 2 tsp. dry parsley flakes can be substituted for fresh parsley.
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