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Chef with red wine glass


Serves 8.

1 8-inch square pan cornbread (homemade or mix)
1/2 cup chopped celery
2 tablespoons chopped onion
2 tablespoons butter
1/2 cup apricot preserves
1/2 cup chopped pecans
1/2 cup beef broth

Cooking Directions
Crumble cooked cornbread, place in large mixing bowl.

In medium skillet, saute celery and onion in butter until onion is tender; stir in preserves and pecans and toss with cornbread.

Turn into a greased 2-quart casserole.

Drizzle broth over stuffing.

Bake at 325 degrees F. for 30-40 minutes, until heated through and lightly browned.

Serving Suggestions
Cook as a side dish or use as a stuffing for pork roast. For cooking times check stuffed roast recipe like Mushroom-Stuffed Pork Roast for guidelines. Or use recipes like Apple-Stuffed Pork Chops for guidelines for using in stuffed chops.

Nutrition Facts
Calories 260 calories; Protein 3 grams; Fat 10 grams; Sodium 390 milligrams; Cholesterol 15 milligrams; Saturated Fat 2 grams; Carbohydrates 41 grams; Fiber 0 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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