Servings: 8
Prep Time: 30 min
Cook Time: 30 to 40 min
1 box (12 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing
1 cup; chopped celery, including leaves
Zest and flesh of 1 orange, chopped
1 cup; chopped dried figs
2 eggs, well beaten
1 cup; melted butter or margarine
1 cup; milk
Preheat the oven to 350°F. Grease a 9" x 5" loaf pan and set aside.
Heat the butter, margarine, or oil in a large skillet over medium-high heat. Add the celery and onion and cook for 1 minute. Add the juice, broth, or water and the cranberries, and bring to a boil. Cover the skillet, reduce the heat, and simmer for 3 minutes.
Remove the skillet from the heat and stir in the stuffing, mixing well. Pack the mixture into the prepared loaf pan.
Cover the pan with aluminum foil and bake for 30 minutes, or until thoroughly heated.
If a crisp top is desired, uncover the pan and bake for 5 to 10 additional minutes.
Allow the loaf to rest in the pan for about 10 minutes. Then run a knife around the edges to loosen the loaf, unmold and serve.