Cornbread-Apricot Stuffing Recipe


1 8"
Cornbread Pan
1/2 C
Freeze Dried Celery
2 Tbsp
Dehydrated Chopped Onion
2 Tbsp
1/2 C
Freeze Dried Apricot Dices
1/2 C
Chopped Pecans
1 Tbsp
Beef Broth


1. Cook cornbread according to directions in Honey Corn Muffins Mix. Crumble cooked cornbread, place in large mixing bowl.

2. In a medium skillet, saute celery and onion in butter until tender; Stir in apricot dices and pecans and toss with cornbread.

3. Turn into a greased 2-quart casserole dish. Drizzle broth over stuffing.

4. Bake at 425°F for 30-40 minutes, until heated through or lightly browned.

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