CORNBREAD-APRICOT STUFFING
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 TheOtherWhiteMeat.com
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