Walnut and Currant Cornbread Stuffing

Whether part of the Chicken Roulade with Walnut and Currant Cornbread Stuffing recipe, or on its own, this dish is a great addition to any meal.

Yield: 6 to 8 servings

Ingredients

• 1 (13 x 9 inch) pan cornbread, cooled and crumbled
• 1 (8 ounce) package herb stuffing mix
• 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 3/4 cup butter or margarine
• 1 cup chopped celery
• 1 cup chopped onion
• 2 cups apple juice
• 2 cups chopped apple
• 3 eggs
• 1/2 cup chopped pecans

Instructions

1. Heat oven to 350 degrees F. Butter a 3 quart casserole dish.
2. In a large bowl combine the cornbread, stuffing mix, parsley, salt and ginger.
3. In a heavy saucepan melt the butter and sauté the celery and onion for 8 to 10 minutes or until tender.
4. Add this to the cornbread mixture and mix well.
5. Stir in the chopped apple, chopped pecans, apple juice and beaten eggs. Toss lightly.
6. Spoon dressing into the prepared casserole dish.
7. Bake at 350 degrees F for 30 to 35 minutes.