1 8" Square Pan Cornbread
1/2 Cup Chopped Celery*
2 Tablespoon Dehydrated Chopped Onion*
2 Tablespoon Butter
1/2 Cup Freeze Dried Apricot Dices*
1/2 Cup Chopped Pecans
1/2 Cup Beef Broth
*Reconstitute before using.
Follow directions on #10 can to reconstitute.
1. Cook cornbread according to directions on the Honey Corn Muffin Mix. Crumble cooked cornbread, place in large mixing bowl.
2. In a medium skillet, saute celery and onion in butter until is tender; Stir in apricot dices and pecans and toss with cornbread.
3. Turn into a greased 2-quart casserole. Drizzle broth over stuffing.
4. Bake at 325¬∞F for 30-40 minutes, until heated through or lightly browned.