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Cook as a side dish or use as a stuffing.

Cornbread-Apricot Stuffing

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

1. Crumble cooked cornbread, place in large mixing bowl.
2. In medium skillet, saute celery and onion in butter until onion is tender; stir in preserves and pecans and toss with cornbread.
3. Turn into a greased 2-quart casserole. Drizzle broth over stuffing.
4. Bake at 325 degrees F. for 30 to 40 minutes, until heated through and lightly browned.

Serves 8.

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 provided courtesy of Pork, The Other White Meat.

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