Servings: 8
Prep Time: 30 min
Cook Time: 30 to 50 min
1/4 cup; butter or margarine
1 cup; chopped celery
1 cup; chopped onion
3/4 cup; chopped dried apricots
1 cup; chicken broth
1 box (12 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing
1/2 cup; chopped pecans
3/4 cup; orange juice
Preheat the oven to 325°F. Coat a 2 1/2- to 3-quart casserole dish with nonstick cooking spray and set aside.
Place the butter or margarine in a large skillet, and melt over medium heat. Add the celery, onion, and apricots and sauté for about 5 minutes, or until the vegetables are tender. Add the chicken broth and heat for 2 minutes. Set aside.
Combine the stuffing mix and pecans in a large bowl. Stir in the apricot mixture and the orange juice, mixing well.
Transfer the stuffing to the prepared casserole dish and cover. Bake on middle rack of preheated 325°F oven for 30 to 40 minutes until internal temperature reaches 165°F.
If a crisp top is desired, uncover the dish and bake for 10 additional minutes.