A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cornbread Stuffing with Fruit and Pine Nuts
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- #29373
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 medium onion, chopped
2 stalks celery, chopped
1/4 cup butter
8 cups crumbled unsweetened corn bread
1 teaspoon dried rosemary leaves, crushed
1 teaspoon powdered sage
1 1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 pound dried peaches, diced
1/4 pound dried apricots, diced
1/4 pound golden raisins
1/4 pound dried figs, diced
1/4 pound currants
1/4 cup pine nuts
1 1/2 cup fruity white wine or fruit juice
directions
Saute onion and celery in butter in a skillet until tender-crisp. Put onion-celery mixture into a large bowl. Add corn bread, rosemary, sage, salt and pepper; toss lightly. Add dried fruit and pine nuts, mixing gently. Moisten with wine and toss. Mixture should be crumbly.
Transfer the stuffing to a lightly greased casserole. Cover and bake in a preheated 325 degrees F oven 30 minutes. Uncover and continue baking 15 minutes.
added by
MemphisChef
nutrition data
Nutritional data has not been calculated yet.
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