Apricot Pecan Cornbread Stuffing

More from this source
Parade Magazine
Uploaded by: Parade Magazine Magazine


Add a comment


12 cup cubed (1 inch) cornbread (store-bought or homemade)

4 Tbsp olive oil

2 lb andouille sausage (fully cooked), halved lengthwise and cut into ½-inch dice

2 Tbsp unsalted butter

2 cup chopped (¼ inch) onion

2 cup chopped (¼ inch) celery

1 Tbsp dried thyme or ¼ cup fresh thyme

1 Tbsp dried sage leaves

Salt and freshly ground black pepper, to taste

1½ cup dried apricots, halved

1 cup dried cranberries

1 cup pecan halves

1¼ cup defatted chicken broth

You might also like

Pecan Cornbread Dressing
Martha Stewart
Cornish Hens With Spicy Pecan-Cornbread Stuffing
Southern Living
Cornbread-And-Biscuit Dressing
Martha Stewart
Peach And Cranberry Praline Cornbread Stuffing
Canned Food Alliance
Southern Pecan Cornbread Stuffing
Cornbread Stuffing With Sweet Potato And Squash
Southern Living
Roast Turkey With Brown Sugar And Mustard Glaze
Martha Stewart
Maple Bourbon Glazed Turkey
Parade Magazine
Southern-Stuffed Rosemary Chicken
Southern Living
Southwest Cornbread Stuffing
Kraft Foods