Cornbread stuffing
Recipe by Judy Walton
Ingredients
1 pan cornbread, 8x8”, any favorite recipe or package mix 1 cup finely chopped celery and leaves 4 Tbsp. finely chopped onion 1 cup butter or margarine 1/2 cup apricot preserves 1/4 cup water
Directions
1. Cook celery and onion in margarine until soft. Stir in preserves and water. Toss this mixture lightly with crumbled cornbread. Add more water, if desired, for a stuffing that is more moist.
main courses, meats December 08, 2013 14:32
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