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(Makes 2 1/2 Quarts)
1 (8-inch square) pan
cornbread, cooled and
1 pkg. (8 oz.) herb-seasoned
stuffing mix or 4 c.
seasoned croutons
2 Tbsp. chopped fresh parsley
1/2 tsp. salt
1/2 tsp. ground ginger
3/4 c. butter or margarine
1 c. celery slices
1 c. chopped onion
2 c. apple juice
2 c. chopped apple (about 3
3 eggs, beaten
1/2 c. chopped pecans

Heat oven to 350 degrees. Butter a 3-quart casserole. In a
large bowl, combine cornbread, stuffing mix, parsley, salt and
ginger. Melt butter in heavy saucepan. Saute celery and onion
for 8 to 10 minutes or until tender. Add to cornbread mixture,
mixing well. Stir in apple juice, chopped apple, eggs and
pecans. Toss lightly. Place in prepared casserole. Bake 30
to 35 minutes.
Variation: Lightly stuff dressing into body cavity and
neck region of one 16 to 18-pound turkey. Roast according to
standard roasting directions.

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