Made with apricot preserves and pecans, bake this delectable cornbread mixture as a side dish casserole or use as a stuffing.
1 (8.5-ounce) package cornbread mix, prepared according to package directions
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
- Crumble cooked cornbread, place in large mixing bowl.
- In medium skillet, sauté 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 in a preheated oven at 325°F (160°C) for 30 to 40 minutes, until heated through and lightly browned.
Makes 8 servings.