Shelly's Recipe

CORN BREAD, APPLE AND PECAN STUFFING

Category: Dressing and Stuffing

4 tbsp butter
1 1/2 cup chopped onion
1 cup chopped Granny Smith apple
1/2 cup chopped celery
4 1/2 cup crumbled corn bread
1/2 cup chopped pecans
1/2 tsp dried thyme
Salt and pepper, to taste
1 egg, lightly beaten
2 – 2 1/2 cups chicken or turkey stock

Melt butter in skillet pan. Add onion, apple and celery to pan. Sauté until softened, 4-5 minutes. Crumble corn bread in a large mixing bowl. Add pecans and sautéed vegetables. Add seasonings and eggs and enough stock to moisten. If stuffing turkey, stuff into turkey and follow roasting directions. If not stuffing, turn into a lightly greased 13x9 inch baking pan and bake at 325 for 35-45 minutes until heated through. Serves 12