Culinary Delites

Apple Pecan Corn Bread Dressing

"Savory, yet sweet this cornbread dressing will satisfy anyone's appetite. 2 teaspoons dried parsley can be substituted for fresh."
Original recipe makes 20 servings
1 (9x9 inch) pan
3 cups herb-seasoned dry bread stuffing mix
1 cup corn meal
2 tablespoons chopped fresh parsley
1/2 teaspoon mineral salt
1/2 teaspoon ground ginger
1/2 teaspoon course ground black pepper
1/4 teaspoon garlic power
1/4 teaspoon cinnamon
3/4 cup butter
2 cups apple juice
2 cups chopped apples
3eggs
1 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C).
Butter one 3 quart casserole dish.
In a large bowl combine the corn bread, stuffing mix, parsley, salt pepper, garlic powder, cinnamon and ginger.
In a heavy saucepan melt the butter and saute; the celery and onion for 8 to 10 minutes or until tender.
Add this to the cornbread mixture and mix well.
Stir in the chopped apple, chopped pecans, apple juice and beaten eggs.
Toss lightly.
Spoon dressing into the prepared casserole dish.
Bake for 30 to 35 minutes.