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Easter Menu - Cornbread-Apricot Stuffing

 

Honey-Glazed Ham
Asparagus Vinaigrette
New Potatoes with Parmesan Cheese Sauce
Cornbread-Apricot Stuffing
Five-Layer Pistachio Dessert

Servings: 8

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

Crumble cooked cornbread, place in large mixing bowl.

In medium skillet, saute 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 at 325 degrees F. for 30-40 minutes, until heated through and lightly browned.

Easter 2008